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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These chicken enchiladas come together in no time. Serve with a salad and a batch of margaritas and you’ll have a killer combination. Ingredients:
1 cup finely chopped onion |
1/2 teaspoon ground cumin |
2 garlic cloves, minced |
2 cups shredded cooked chicken |
3 ounces 1/3-less-fat cream cheese (1/3 cup), softened |
4 ounces shredded reduced-fat white cheddar cheese with jalapeño peppers (about 1 cup), divided |
1/4 teaspoon freshly ground black pepper |
1 cup fat-free, lower-sodium chicken broth, divided |
12 (6-inch) corn tortillas |
cooking spray |
1 cup commercial salsa verde |
1/2 cup chopped fresh cilantro |
Directions:
1. Preheat oven to 350°.
2. Heat a large nonstick skillet over medium-high heat. Add onion and cumin; sauté 4 minutes or until tender, stirring frequently. Add garlic; cook 1 minute. Remove from heat.
3. Combine chicken and cream cheese in a large bowl. Stir in onion mixture, 3 ounces cheddar cheese, pepper, and 1/2 cup broth.
4. Bring remaining 1/2 cup broth to a simmer in a medium skillet; remove from heat. Dip 1 tortilla in broth 1 to 2 seconds on each side or just until slightly softened. Place tortilla on work surface. Spoon about 2 tablespoons chicken mixture down center of tortilla; roll up. Place tortilla, seam side down, in a 13 x 9inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
5. Pour salsa over enchiladas; sprinkle evenly with remaining 1/4 cup cheddar cheese. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 5 minutes. Sprinkle with cilantro.
6. Kids Can Help: The kids can fill each tortilla, roll them up, and place them seam side down in the pan. Then they can top with the sauce and cheese.
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