Chicken Enchiladas Salsa Verde

Use the basic recipes for chicken, onion, and chicken broth. Calories: 262, fat 10.8g, prot 18.3g, carb 22.8 g, fiber 2.5

Yield: 4 servings ( Serving Size: 2 enchiladas )
Community Recipe from

Ingredients

  • 4 cup(s) chicken broth
  • 5 clove(s) garlic crushed
  • 1 jalapeno peppers minced
  • 1/2 onion chopped
  • 7 ounce(s) salsa verde, canned
  • 1/4 cup(s) heavy whipping cream
  • 1 cup(s) tomatoes chopped, seeded
  • 1/4 cup(s) cilantro chopped
  • 1/2 teaspoon(s) ground cumin
  • 1/4 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) ground red pepper
  • 4 ounce(s) cream cheese, 1/3 less fat
  • 12 corn tortillas fresh
  • 2 ounce(s) cheddar cheese, reduced fat shredded (1/2 cup)

Preparation

  1. Preparation
  2. 1. Combine first 5 ingredients in a saucepan; bring to a boil over medium-high heat. Cook until reduced to 1 1/2 cups (about 15 minutes). Reduce heat to low; stir in whipping cream. Place pan over low heat.
  3. 2. Preheat oven to 400°.

  4. 3. Place chicken in a medium bowl. Add tomato and next 5 ingredients (through cream cheese) to chicken; toss. Dip each tortilla in sauce mixture for 10 seconds. Fill each tortilla with about 1/3 cup chicken mixture; roll up. Arrange filled tortillas, seam side down, in an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Spoon sauce over tortillas; top evenly with cheddar cheese. Bake at 400° for 20 minutes or until lightly browned.


  5. Julianna Grimes, Cooking Light
  6. JANUARY 2012
March 2012

This recipe is a personal recipe added by juliejensen and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Enchiladas Salsa Verde Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy