Chicken Enchiladas with Salsa Verde
- Number of Servings: 4
Ingredients
7-8 oz Ortega Salsa Verde3 cloves garlic, chopped1 cup onions, chopped1/4 cup Cilantro, chopped3 Chicken Breast, shredded (or 2c)4 oz Low fat cream cheese, softenedSpices (I use chili powder, cayenne pepper, cumin)1 cup Swanson Chicken Broth 99% Fat Free8 Corn Tortillas (approx 6" dia)1/4 cup Feta Cheese, crumbled1 lime, cut into wedges
Preheat oven to 425°.
Combine first 4 ingredients in a blender; process until smooth. Blend cream cheese and spices in a bowl, stir in chicken. Stir in 1/2 cup salsa mixture. Reserve remaining salsa.
In a medium skillet, bring broth to a simmer. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds, holding under broth with tongs. 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 a baking dish coated with cooking spray. Repeat with remaining tortillas and mixture.
Pour remaining salsa mixture over enchiladas; sprinkle evenly with feta and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Optional: Top with tomato, light sour cream, additional cilantro, etc. (not listed in nutrition facts).
Serving Size: Makes 4 servings, 2 enchiladas each
Number of Servings: 4
Recipe submitted by SparkPeople user HANNAH-KLEIN.
Combine first 4 ingredients in a blender; process until smooth. Blend cream cheese and spices in a bowl, stir in chicken. Stir in 1/2 cup salsa mixture. Reserve remaining salsa.
In a medium skillet, bring broth to a simmer. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds, holding under broth with tongs. 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 a baking dish coated with cooking spray. Repeat with remaining tortillas and mixture.
Pour remaining salsa mixture over enchiladas; sprinkle evenly with feta and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Optional: Top with tomato, light sour cream, additional cilantro, etc. (not listed in nutrition facts).
Serving Size: Makes 4 servings, 2 enchiladas each
Number of Servings: 4
Recipe submitted by SparkPeople user HANNAH-KLEIN.
Nutritional Info Amount Per Serving
- Calories: 448.2
- Total Fat: 11.1 g
- Cholesterol: 129.1 mg
- Sodium: 933.8 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 6.5 g
- Protein: 49.3 g
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