Chicken Enchiladas with Salsa Verde

Chicken Enchiladas with Salsa Verde
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 9
  • 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

View full nutritional breakdown of Chicken Enchiladas with Salsa Verde calories by ingredient


Introduction

Recipe is from Cooking Light. If you like spicier, add another jalepeno and even serrano chiles. I use fresh peppers/chiles. If you don't like spicy, take the jalepeno out altogether or reduce to one. Recipe is from Cooking Light. If you like spicier, add another jalepeno and even serrano chiles. I use fresh peppers/chiles. If you don't like spicy, take the jalepeno out altogether or reduce to one.
Number of Servings: 9

Ingredients

    Onions, raw, 2 cup, chopped
    Bunch of cilantro
    Garlic, 6 cloves
    Jalapeno Peppers, 2 peppers
    Salsa Verde (Green Salsa), 14 oz.
    Chicken Breast, no skin, cooked and shredded, 16 ounces
    Low or No Sodium Chicken Stock or Broth, .5 cup
    Corn Tortillas, 8 tortillas
    Cooking spray
    Queso Fresco Part Skim Milk Cheese, 4 oz
    Chili powder, .5 tsp
    Limes, 2 limes quartered
    Cilantro, 2 Tbls

Directions

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.