Chicken Enchiladas in a spicey cream Mexican tomato sauce.
PREPARATION: 1 hour – Makes 8 servings
EQUIPMENT: French chef knife, Cutting Board, Kitchen Machine food cutter, 3-quart saucepan, 2-quart stainless mixing bowl, blender, 13-inch chef pan.
- 2 whole chicken breasts
- 1 quart purified or filtered water (do not use tap water)
- 1 onion cut in half.
- 1 bay leaf
- 8 pepper whole corn
- 3 tablespoons Parmesan cheese grated #1 blade.
- ½ cup Monterey Jack cheese, shredded #2 blade
- 1 can green chilies 4½ ounces
- 1½ pounds San Marzano tomatoes peeled and seeded.
- or a 15-ounce can of whole peeled tomatoes
- ½ cup buttermilk
- 8 corn tortillas
- ½ cup cheddar cheese
- 3 tablespoons cilantro
DIRECTIONS
Place chicken breast in the 3-quart saucepan and cover with water, add onion, bay leaf, and peppercorns. Cover, open the vent, and simmer over low heat at 200ᵒF for 30 minutes. Cool in refrigerator and reserve chicken broth for future use.
Shred the chicken. In a mixing bowl combine chicken with Parmesan and Monterey Jack cheese. Set it aside.
In a blender, combine green chilies, tomatoes, cilantro, and butter milk, and set aside. NOTE: you may have to do 3 to 5 equal batches.
To soften tortillas, place between damp paper towels in 8-inch Chef Pan, cover and place over low-heat, 7-10 minutes.
Fill each tortilla with one-eighth of the chicken and cheese mixture. Roll tightly.
In the 13-inch Chef Pan, place the tortillas seam-side down. Pour reserved chili-tomato mixture over tortillas, top with cheddar cheese, cover open the vent, and cook over medium-low heat 200ᵒF for 25-25 minutes.
To Serve: Top with cilantro
NUTRITIONAL BREAKDOWN PER SERVING: Calories 202; Fat Grams 5; Carbohydrate Grams 18; Protein Grams 22; Cholesterol mg 44; Sodium mg 250.
THE POINT SYSTEM: Calorie Points 2½; Protein Points 3; Fat Grams 5; Sodium Points 11; Fiber Points 1; Carbohydrate Points 1; Cholesterol Points 4.