• 1 white onion, finely chopped
• 3 cloves garlic, finely chopped
• 1-1/2 cups vegetable oil
• 1 cup chicken broth
• 1/2 cup whipping cream
• 1-1/4 lbs. boneless skinless chicken breast halves, lightly pounded
• 1/2 tsp. canned chipotle chiles in adobado, finely chopped
• 2 Tbs. fresh cilantro, chopped
• 12 corn tortillas
• 3-1/2 Tbs. unsalted butter
• 3-1/2 Tbs. flour
• 2-1/2 cups milk
• 1 thich slice onion, white
• 1 clove
• 1 bay leaf
• 6 ounces feta cheese, crumbled
• 1 medium pomegranate. seeded
• 1/4 cup green onions, thinly sliced

To make chicken filling, sauté onion in 1 Tbs. oil until soft, about 5 minutes. Stir in garlic; cook for 30 seconds. Stir in broth, then cream. Add chicken; simmer, covered, turning occasionally until cooked through, about 10 minutes. Remove chicken; cool. Stir in chipotle. Reduce liquid in pan until it thickens and heavily coats the back of a spoon; reserve. When chicken is cool, shred into bite-size strips; stir into pan liquid. (Chicken filling may be made up to 2 days ahead. Store tightly wrapped in the refrigerator. Return to room temperature before proceeding.) Just before assembling the dish, stir cilantro into chicken filling.

To make sauce, melt butter in a small, heavy saucepan. Stir in flour; cook over low heat, stirring constantly for 3 minutes. Slowly whisk in milk. Add onion, clove, and bay lea. Simmer over very low heat until sauce thickens and leaves a medium coating on the back of a spoon, about 5 minutes. Strain. You should have about 1-1/2 cups sauce. If sauce gets too thick, thin it with a few tablespoons milk. (You can make the sauce ahead up to 2 days. Pour into a container while it's hot, then melt a pat of butter to coat the top, to prevent skin from forming. Store tightly wrapped in the refrigerator. Return to room temperature before proceeding.)

To prepare tortillas, heat about 1 inch oil in a frying pan just large enough to hold one tortilla. When the oil is hot, cook tortillas, one at a time, for about 20 seconds on each side to soften and seal with the oil. Drain on paper towels as you go. Lightly salt one side of each tortilla.

To assemble, oil a shallow baking pan just large enough to hold two enchiladas per serving. Put a generous 1/4 cup reserved chicken filling down the center of each tortilla; roll fairly tightly. Put seam-side down in baking pan; continue with the remaining tortillas. (You may assemble the dish to this point early in the day of serving. Store tightly wrapped in the refrigerator. Return to room temperature before proceeding.)

About 20 minutes before serving, gently warm reserved sauce; pour over enchiladas, taking care to coat each. Sprinkle with cheese. Bake at 400°F until enchiladas have heated through and the top just begins to brown, about 8 minutes. Let rest, covered with a towel, 5 minutes. Scatter pomegranate seeds and sliced onion over top.

Courtesy: Pomegranate Council

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 686, fat 38.1g, 49% calories from fat, cholesterol 140mg, protein 36.4g, carbohydrates 52.3g, fiber 3.9g, sugar 20.3g, sodium 789mg, diet points 16.6.

Dietary Exchanges: Milk: 0.5, Vegetable: 0.7, Fruit: 1.0, Bread: 1.6, Lean meat: 0.8, Fat: 6.6, Sugar: 0.0, Very lean meat protein: 2.8

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