8 large flour tortillas
2 (4-ounce) boneless chicken breasts, skin on
1 cup low-sodium chicken stock (see link)
1/4 cup strained yogurt
1/4 cup drained 1-percent cottage cheese
1 1/2 teaspoons cornstarch
2 tablespoons fresh cilantro leaves
1 recipe Red Enchilada Sauce (see link)
1 recipe Green Tomatillo Sauce (see link)
8 whole canned Anaheim chile peppers, cut into ?-inch strips
1/4 cup chopped onion
1/2 cup grated low-fat Monterey jack cheese
4 mint sprigs


1. Trim the tortillas to 5 inches in diameter; set aside. (You can save the trimmings to use as garnishes in soup.)
2. Heat a skillet just large enough to hold the chicken. Add the breasts, skin side up, and pour over the chicken stock to cover. Bring the stock to a boil, reduce the heat if necessary, and simmer 20 minutes. Remove the chicken from the pan and, when cool enough to handle, slice the meat against the grain into thin pieces; set aside.
3. In a small processor, combine the yogurt, cottage cheese, cornstarch, and cilantro, and pulse to combine; do not puree.
4. Preheat the oven to 350 degrees F. Brush a 9 x 13-inch baking dish with light olive oil.
5. Put the enchilada sauces in two large bowls. Dip a tortilla into the red sauce and lay it a plate. Spread 1 tablespoon of the yogurt mixture down the center, sprinkle with 1 teaspoon of chopped onion, lay a few chicken pieces on top, and finish with some chile strips. Roll the enchilada up tightly, and lay it in the prepared baking dish. Repeat with 3 of the tortillas. Repeat the process with the 4 remaining tortillas, but dip them into the green enchilada sauce instead of the red. Don’t pack the enchiladas too tightly in the baking dish. Spoon some of the red sauce over 4 of the enchiladas and some green over the remaining 4, but don’t soak them or they will become soggy. Sprinkle the enchiladas with cheese and bake for 20 minutes. Serve 1 green and 1 red enchilada to each diner.

Graham Kerr cut the fat, calories, and cholesterol from traditional enchiladas by substituting vegetable-based sauces for white sauce, and replacing a sour cream filling with a mixture of yogurt and cottage cheese. A small amount of low-fat Monterey jack cheese completes the dish.

Chile, Cheese, and Chicken Enchiladas
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