Enchiladas de Pollo

• Filling:
• 3 cups water
• 1/4 teaspoon salt
• 8 black peppercorns
• 1 onion, quartered 
• 1 bay leaf
• 1 pound skinless chicken breast halves 
• 3/4 cup (3 ounces) shredded Monterey Jack cheese, divided
• 3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided
• 1/2 cup chopped onion 
• Sauce:
• 2/3 cup 2% reduced-fat milk
• 1/4 cup chopped fresh cilantro
• 1/4 cup egg substitute 
• 1/8 teaspoon salt
• 1 (11-ounce) can tomatillos, drained
• 1 (4.5-ounce) can chopped green chiles, undrained
• Remaining ingredients:
• 8 (6-inch) corn tortillas
• 2/3 cup fat-free sour cream

Preparation

1. To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.
2. Preheat oven to 375°.
3. Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
4. To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.
5. To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.
6. Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.