Enchiladas revised

Ingredients

• 3 whole(s) chicken breasts shredded
• 1 cup(s) salsa verde
• 1/2 cup(s) chicken broth
• 1/4 cup(s) heavy whipping cream
• 2 whole(s) tomatoes chopped, seeded
• 1/4 cup(s) cilantro chopped
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) red pepper ground
• 4 ounce(s) 1/3 less fat cream cheese softened
• 12 whole(s) 6 inch corn tortillas
• 1 bag(s) 2% reduced fat mexican cheese mix

Preparation

1. • Preheat oven at 400 degrees
2. •Combine chicken, tomato, cilantro, salt, pepper, and cream cheese in a bowl
3. • In a second bowl, combine salsa, broth, and cream
4. • Soak tortilla in salsa mixture, place on plate and add 1/3 cup chicken mixture
5. • Pour remaining salsa mixture on rolled enchiladas
6. • Sprinkle shredded cheese on top