Enchiladas De Pollo (Chicken Enchiladas)

From Cooking Light.

• Ready In: 1 hr 35 mins
• Serves: 4
• Yields: 2 enchiladas

Ingredients

• Filling

• 3  cups water
• 1⁄4 teaspoon salt
• 8  black peppercorns
• 1  onion, quartered
• 1  bay leaf
• 1  lb skinless chicken breast half
• 3⁄4 cup  shredded monterey jack cheese, divided
• 3⁄4 cup  shredded reduced-fat sharp cheddar cheese, divided
• 1⁄2 cup  chopped onion

• Sauce

• 2⁄3 cup 2% low-fat milk
• 1⁄4 cup  chopped fresh cilantro
• 1⁄4 cup egg substitute
• 1⁄8 teaspoon salt
• 1 (11 ounce) can  tomatillos, drained
• 1 (4 1/2ounce) can  chopped green chilies, undrained

• Remaining ingredients

• 8 (6 inch)  corn tortillas
• 2⁄3 cup nonfat sour cream

Directions

1. To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.
2. Preheat oven to 375°.
3. Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
4. To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.
5. To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.
6. Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.