Chicken Enchiladas Salsa Verde

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

4 cup(s) chicken broth

5 clove(s) garlic crushed

1 jalapeno peppers minced

1/2 onion chopped

7 ounce(s) salsa verde, canned

1/4 cup(s) heavy whipping cream

1 cup(s) tomatoes chopped, seeded

1/4 cup(s) cilantro chopped

1/2 teaspoon(s) ground cumin

1/4 teaspoon(s) kosher salt

1/4 teaspoon(s) ground red pepper

4 ounce(s) cream cheese, 1/3 less fat

12 corn tortillas fresh

2 ounce(s) cheddar cheese, reduced fat shredded (1/2 cup)

Directions:

1. Preparation
2. Combine first 5 ingredients in a saucepan; bring to a boil over medium-high heat. Cook until reduced to 1 1/2 cups (about 15 minutes). Reduce heat to low; stir in whipping cream. Place pan over low heat.
3. Preheat oven to 400°.
4. Place chicken in a medium bowl. Add tomato and next 5 ingredients (through cream cheese) to chicken; toss. Dip each tortilla in sauce mixture for 10 seconds. Fill each tortilla with about 1/3 cup chicken mixture; roll up. Arrange filled tortillas, seam side down, in an 11 x 7inch glass or ceramic baking dish coated with cooking spray. Spoon sauce over tortillas; top evenly with cheddar cheese. Bake at 400° for 20 minutes or until lightly browned.
5. Julianna Grimes, Cooking Light
6. JANUARY 2012

By RecipeOfHealth.com