1 (7 oz) bottle salsa verde (such as Herdez brand)
2 cups shredded, cooked chicken breast
1/3 cup (3 oz) 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 oz) crumbled queso fresco (If you cannot find, substitute with Monterey Jack)
1/2 tsp. chili powder
4 lime wedges
Cilantro sprigs (optional)
Instructions
Preheat oven to 425 degrees. 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 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam side down, in an 11 x 7 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 degrees for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.
Serving
Suggestions
Double recipie!
Originally Submitted
8/20/2011
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