Chicken Enchiladas with Salsa Verde |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A squeeze of lime juice and bottled green salsa brighten the flavor of these hearty, yet mild enchiladas. Ingredients:
1 cup chopped onion |
1/4 cup chopped fresh cilantro |
2 garlic cloves, minced |
1 (7-ounce) bottle salsa verde (such as herdez brand) |
2 cups shredded cooked chicken breast |
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened |
1 cup fat-free, less-sodium chicken broth |
8 (6-inch) corn tortillas |
cooking spray |
1/4 cup (1 ounce) crumbled queso fresco |
1/2 teaspoon chili powder |
4 lime wedges |
cilantro sprigs (optional) |
Directions:
1. Preheat oven to 425°.
2. Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
3. Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
4. Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.
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