Chicken Enchilads with Salsa Verde
- Number of Servings: 4
Ingredients
Preparation
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.
Number of Servings: 4
Recipe submitted by SparkPeople user MOSTEDGAARD.
* 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) fat free cream cheese, softened * 1 cup fat-free, less-sodium chicken broth * 10 (6-inch) corn tortillas * Cooking spray * 1/4 cup (1 ounce) 2% fat Mexican cheese * 1/2 teaspoon chili powder * 4 lime wedges * Cilantro sprigs (optional)
Preparation
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.
Number of Servings: 4
Recipe submitted by SparkPeople user MOSTEDGAARD.
Nutritional Info Amount Per Serving
- Calories: 316.6
- Total Fat: 4.6 g
- Cholesterol: 56.0 mg
- Sodium: 1,097.6 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 5.0 g
- Protein: 29.0 g
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