Poached Chicken: Filling: 1 boneless chicken breast (1/2 #) 1 cup (4 oz) Monterey Jack, shredded 1 ½ to 2 cups chicken broth ¾ cup (3 oz) cheddar, shredded and divided 2 tsp dried mixed herbs 1/2 small onion, chopped 1 bay leaf ¼-1/2 cup sour cream 2 tbsp fresh parsley, minced Enchilada Sauce: ¼ tsp salt 2 cups tomato sauce ¼ tsp pepper ½ cup + 2 tbsp water 1 tbsp chili powder, 8 tortillas (flour or corn) 1 garlic clove, minced ½ tsp oregano 1/ tsp cumin
optional: black olives and mild green chiles
Day 1: Poached Chicken:
Place chicken breast in bottom of a small, heavy-bottomed saucepan. It should fit in 1 layer snugly. Cover chicken with broth or water. Add herbs and bay leaf.
Bring to a boil, then quickly reduce heat to low so that the water is barely at a simmer. Cover with parchment circle and simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes.
Sauce: 1.In a large skillet, combine the first 6 ingredients.
Bring to a boil.
Reduce heat; simmer uncovered for 4-5 minutes or until thickened, stirring occasionally.
Remove from heat.
In a large bowl combine chicken, cheeses (except ¼ cup of cheddar), onion, sour cream, parsley, salt and pepper.
Dip each tortilla in the sauce and then fill with about 1/3 cup of the cheese filling.
Roll up tortilla and place seam side down in the pan of sauce.
Pour any remaining sauce on top.
Cover and label.
Bake, uncovered for 20 minutes, then sprinkle with remaining cheddar cheese and bake an additional 4-5 minutes or until cheese is melted. Garnish with olives if desired.