A while back, I posted a super tasty enchilada recipe.  Now that I am practicing healthier eating habits, I wanted to revamp that recipe to be lighter.  I used whole wheat tortillas, fat free sour cream, fat free soup, and reduced fat cheese and they tasted just as great as the original!

Before I get into the  main part of the recipe, I want to talk about a basic technique that I use all the time.  A lot of my recipes call for “cooked, shredded chicken”.  You could acquire that in a number of different ways (and in fact, shredding a rotisserie chicken is one of the easiest) but I want to show you my favorite method.  I like to poach big batches of chicken at a time (especially when I see a bulk pack on sale), shred it, and freeze it so that I always have some on hand.

To do this, place boneless skinless chicken in the bottom of a large pot.  Toss a quartered onion, carrots (no need to peel), celery, garlic, peppercorns, a bay leaf, and herbs over the top.  I like to use thyme and this year I grew some myself!  Cover with water (just the chicken, the veg can be floating), bring to a boil, then quickly reduce the heat to low so that the water is barely at a simmer. Partially cover and gently simmer for 10 minutes. Then turn off the heat completely, and allow chicken to sit in the hot water for another 15-20 minutes.  Doing it this way prevents is from being overcooked and keeps it moist and tender. (more…)