CHICKEN ENCHILADAS WITH SALSA VERDE -FROM COOKING LIGHT

 

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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

  • Preheat oven to 425°.
  • 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.
  • 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.
  • 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

Notes

A squeeze of lime juice brightens the flavor of this hearty Mexican dish. The enchiladas are mild, so serve with hot sauce, if desired. If you can't find queso fresco, use 1/4 cup shredded Monterey Jack cheese or Monterey Jack with jalapeño peppers. Total time: 45 minutes.

Categories: Mexican 

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