Enchiladas revised

Photo: cattieb000

262 calories, 11 fat calories

Yield: 6 servings ( Serving Size: 2 enchiladas )
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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
January 2013

This recipe is a personal recipe added by cattieb000 and has not been tested or endorsed by MyRecipes.

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