Preparation Time: 1 hour
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 onion cut in half
- 1 bay leaf
- 8 pepper whole corns
- 3 tablespoons Parmesan cheese, grated #1 blade
- ½ cup Monterey Jack cheese, shredded #2 blade
- 1 4.5-ounce (125 g) can green chilies
- 1 15-ounce (425 g) can tomatoes, drained (1 ½ pounds plum tomatoes, peeled & seeded)
- ¼ cup cilantro
- ½ cup (120 ml) buttermilk
- 8 corn tortillas
- ½ cup cheddar cheese
Place chicken breast in the 3-quart Saucepan (3 L utensil) and cover with water, add onion, bay leaf, and pepper corns. Cover, open the vent, and simmer over low-heat 30 minutes. Cool in refrigerator and reserve chicken broth for future use.
Shred chicken. In mixing bowl combine chicken with Parmesan and Monterey Jack cheese. Set aside.
In a blender, combine green chilies, tomatoes, cilantro, and butter milk, and set aside.
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 (33 cm) 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 25-25 minutes.
To Serve: Place Enchiladas on bed of shredded lettuce, with sour cream and chopped black olives.
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.