Enchiladas de Pollo (Chicken Enchiladas)

I found this recipe a couple of years and we love it. I will be making this on Sunday.

Enchiladas de Pollo (Chicken Enchiladas)

FILLING:
3 cups water
¼ t salt
8 black peppercorns
1 onion, quartered
1 bay leaf
1 lb skinless chicken breast halves
¾ cup shredded Monterey Jack Cheese, divided
¾ cup shredded extra-sharp cheddar cheese, divided
½ cup chopped onion

SAUCE:
2/3 cup milk
¼ cup chopped fresh cilantro (or use dried 1 T)
1 egg
1/8 t salt
1 (11-ounce) can tomatillos, drained (can substitute 2 cups tomato sauce if you don't have tomatillos)
1 (4.5 ounce) can chopped green chilies, untrained

REMAINING INGREDIENTS:
8 (6 inch) corn tortillas
2/3 cup sour cream

To prepare filling, place 1st 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.

Preheat oven to 375 degrees F.

Combine chicken, ½ cup each of the cheeses, and ½ cup onion in a bowl; set aside

To prepare sauce, place milk and next 5 ingredients (milk through chilies) in a food processor or blender; process until smooth.

To prepare tortillas, fill a medium skillet with 1-inch water; bring to a simmer. Dip1 tortilla in water using tongs. Spoon ½ cup filling in center or tortilla; roll tightly and place in an 11x7-inch baking dish. Repeat procedure with remaining tortillas and filling.

Pour sauce over enchiladas. Cover and bake for 20 minutes. Uncover; sprinkle with the remaining cheese. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.

Notes: I use the filling prep for chicken tacos or any other recipe that calls for shredded chicken.