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Chicken Enchiladas with Salsa Verde

Randy Mayor
Yield 4 servings (serving size: 2 enchiladas and 1 lime wedge)
A squeeze of lime juice and bottled green salsa brighten the flavor of these hearty, yet mild enchiladas.

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)

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.

  4. 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.