Chicken Enchiladas with Salsa Verde
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Onions, raw, 2 cup, choppedBunch of cilantroGarlic, 6 clovesJalapeno Peppers, 2 peppersSalsa Verde (Green Salsa), 14 oz.Chicken Breast, no skin, cooked and shredded, 16 ouncesLow or No Sodium Chicken Stock or Broth, .5 cupCorn Tortillas, 8 tortillasCooking sprayQueso Fresco Part Skim Milk Cheese, 4 ozChili powder, .5 tspLimes, 2 limes quarteredCilantro, 2 Tbls
Preheat oven to 425°.
Combine onion, bunch of cilantro, garlic, peppers and salsa verde in a blender; process until smooth.
Combine chicken and cream cheese in a large bowl. Stir in one cup salsa mixture.
Reserve remaining salsa mixture.
Spray a 9 x 13 baking dish with oil and add enough tortillas to cover bottom (you may need to cut them to fit dish).
Warm the chicken stock and pour over tortillas.
Pour the chicken mixture over the tortillas and spread to cover dish.
Add 1/2 of the Queso Blanco on top.
Add enough tortillas to cover all.
Pour remaining salsa mixture over enchiladas; sprinkle evenly with remaining 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.
Serving Size: In a 13 x 9 baking pan, should make 9 decent sized servings
Number of Servings: 9
Recipe submitted by SparkPeople user TIAGAYEPFA.
Combine onion, bunch of cilantro, garlic, peppers and salsa verde in a blender; process until smooth.
Combine chicken and cream cheese in a large bowl. Stir in one cup salsa mixture.
Reserve remaining salsa mixture.
Spray a 9 x 13 baking dish with oil and add enough tortillas to cover bottom (you may need to cut them to fit dish).
Warm the chicken stock and pour over tortillas.
Pour the chicken mixture over the tortillas and spread to cover dish.
Add 1/2 of the Queso Blanco on top.
Add enough tortillas to cover all.
Pour remaining salsa mixture over enchiladas; sprinkle evenly with remaining 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.
Serving Size: In a 13 x 9 baking pan, should make 9 decent sized servings
Number of Servings: 9
Recipe submitted by SparkPeople user TIAGAYEPFA.
Nutritional Info Amount Per Serving
- Calories: 206.1
- Total Fat: 7.1 g
- Cholesterol: 50.3 mg
- Sodium: 589.0 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 2.3 g
- Protein: 17.3 g
Member Reviews