These chicken enchiladas come together in no time. Serve with a salad and a batch of margaritas and you’ll have a killer combination.
Preheat oven to 350°.
Heat a large nonstick skillet over medium-high heat. Add onion and cumin; sauté 4 minutes or until tender, stirring frequently. Add garlic; cook 1 minute. Remove from heat.
Combine chicken and cream cheese in a large bowl. Stir in onion mixture, 3 ounces cheddar cheese, pepper, and 1/2 cup broth.
Bring remaining 1/2 cup broth to a simmer in a medium skillet; remove from heat. Dip 1 tortilla in broth 1 to 2 seconds on each side or just until slightly softened. Place tortilla on work surface. Spoon about 2 tablespoons chicken mixture down center of tortilla; roll up. Place tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
Pour salsa over enchiladas; sprinkle evenly with remaining 1/4 cup cheddar cheese. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 5 minutes. Sprinkle with cilantro.
Kids Can Help: The kids can fill each tortilla, roll them up, and place them seam side down in the pan. Then they can top with the sauce and cheese.
Cooking Light Real Family Food
These were really delicious and easy. I used Trader Joe's Salsa Verde and added some black olives.