Chicken Enchilads with Salsa Verde

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chicken Enchilads with Salsa Verde calories by ingredient
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a delicious recipe of Chicken Enchiladas a delicious recipe of Chicken Enchiladas
Number of Servings: 4


    * 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)



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.

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