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 )
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  • 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)


  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.

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