Chicken Enchiladas with Salsa Verde

Chicken Enchiladas with Salsa Verde Recipe
Randy Mayor
A squeeze of lime juice and bottled green salsa brighten the flavor of these hearty, yet mild enchiladas.

Yield:

4 servings (serving size: 2 enchiladas and 1 lime wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 327
Caloriesfromfat 26 %
Fat 9.5 g
Satfat 4.4 g
Monofat 2.9 g
Polyfat 1.3 g
Protein 28.5 g
Carbohydrate 31 g
Fiber 3.3 g
Cholesterol 78 mg
Iron 1.8 mg
Sodium 493 mg
Calcium 149 mg

Ingredients

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) 1/3-less-fat cream cheese, softened
1 cup fat-free, less-sodium chicken broth
8 (6-inch) corn tortillas
Cooking spray
1/4 cup (1 ounce) crumbled queso fresco
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.

Note:

Julianna Grimes Bottcher,

April 2006
My Notes

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

Add Note