Chicken Enchiladas with Salsa Verde
chicken breast, lime, broth, salsa, onion, garlic, cilantro, chili
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 for Chicken Enchiladas with Salsa Verde Recipe
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.
Read the full directions on MyRecipes.com
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Servings
4 servings (serving size: 2 enchiladas and 1 lime
Tags
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