Chicken Enchiladas

I made these last week and just now got around to posting it. But the timing is great as today is Cinco De Mayo. So pop a few Pacifico's in the fridge and start cooking.

I modified this recipe that I found in the Dec. 07 Cooking Light. If was very easy to make and very, very tasty.

Green Chile Chicken Enchiladas
3 cups chicken broth
1½ cups finely chopped onion, divided
2 teaspoons dried oregano
½ teaspoon salt
4 (6 oz) skinless, boneless chicken breast halves
2 garlic cloves, minced
1 bay leaf
½ cup sour cream
3 cups Green Chile Sauce (see recipe below)
Cooking spray
16 (6 inch) corn tortillas
¾ cup (3 oz) shredded Monterey Jack cheese
½ cup (2 oz) shredded cheddar cheese

Combine broth, 1 cup onion, and next 5 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken from pan; chill 15 minutes. Shred chicken into bite sized pieces. Combine chicken, remaining ½ cup onion, and sour cream in a bowl, stirring well.

Preheat oven to 350°. Spread ¼ cup of the Green Chile Sauce in the bottom of 2 (11” x 7”) baking dishes coated with cooking spray. If the tortillas are stiff, warm them according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place 8 filled tortillas, seam-side down, in each dish; pour 1¼ cups of remaining Green Chile Sauce over filled tortillas in each dish. Combine cheeses in a bowl. Sprinkle half of cheese mixture evenly over filled tortillas in each dish. Bake at 350° for 18 minutes or until thoroughly heated.

Serves 4

Green Chile Sauce

6 Anaheim chiles*
1 tablespoon canola oil
2 cups chopped onion
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 teaspoon ground coriander
1/2 teaspoon salt
1 (14-ounce) can fat-free, less-sodium chicken broth

Preheat broiler.** Place chiles on a foil lined baking sheet; broil 14 minutes or until blackened and charred, turning after 7 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile. Remove and discard seeds and tops. Chop chilies to measure 3/4 cup.

Heat canola oil in a medium saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Add garlic; sauté for 1 minute. Stir in flour; cook 1 minute. Add chiles, coriander, salt, and broth; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat. Using a stick blender, blend the mixture until smooth; stir well. Cool completely.

* I used poblano chilies.

** I used the gas stove top to char the chilies. I placed each one on a serving fork and held it over the open flame, turning as the skin .