Chicken Enchilads with Salsa Verde

* 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.