Ingredients: |
Ingredients: 4 cups cold water
2 cups fat-free, lower-sodium chicken broth
1 tbl. whole black peppercorns
5 garlic cloves crushed
2 (6 oz) skinless, boneless chicken breast halves
1 celery stalk, coarsely chopped
1 large carrot, peeled and cut into ½-inch pieces
1 jalapeno pepper, halved
½ medium onion, cut into wedges
1 (7 oz) can salsa verde
¼ cup heavy whipping cream
1 cup chopped seeded tomato
¼ cup chopped fresh cilantro
¼ tsp. kosher salt
½ tsp. ground cumin
¼ tsp. ground red pepper
4 oz. ⅓-less-fat cream cheese, softened
12 (6-inch) corn tortillas
Cooking spray
1 oz. sharp cheddar cheese, shredded (about ¼ cup)
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Directions: |
Directions:1. Combine first 9 ingredients in a saucepan over medium heat; bring to a simmer. Cook 8 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; let stand 10 minutes. Shred the chicken; set aside. Drain cooking liquid through a sieve over a bowl; reserve liquid. Discard solids.
2. Combine the reserved cooking liquid and salsa verde in a saucepan; bring to a boil over medium-high heat. Cook until reduced to 1½ cups (about 30 minutes). Reduce heat to low; stir in whipping cream. Place pan over low heat.
3. Preheat oven to 400º.
4. Place chicken in a medium bowl. Add tomato and next 5 ingredients (through cream cheese) to chicken; toss. Dip each tortilla in sauce mixture for 10 seconds. Fill each tortilla with about ⅓ cup chicken mixture; roll up. Arrange filled tortillas, seam sides down, in a 11X7-inch glass or ceramic baking dish coated with cooking spray. Spoon sauce over tortillas; top with cheddar cheese. Bake at 400º for 20 minutes or until lightly browned. |
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