Randy Mayor
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.

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews


May 14, 2016
These were super easy to make and very tasty. I didn't bother with the broth, just microwaved the tortillas in a wet paper towel. Also I used less onion than called for as a cup seemed like it might be overpowering. I will definitely make this one again.

Chiccook's Review

December 15, 2014
These have been a family favorite for many years. Its very good!

MyTastyRecipes's Review

November 29, 2013
These were OK. Good, but not outstanding. They could use a more flavorful cheese.

Gusthe84's Review

April 23, 2013
These are delicious. Skip the soaking step- the first time I tried, my tortillas fell apart. Just microwave them in a damp towl for 15-30 sec to make them pliable.

nikkilee's Review

March 17, 2013
Since there were so many rave reviews, I can only think I did something wrong in preparing this dish. The cup of onion in the salsa verde was so strong we could barely eat it. I ended up trying to cut the intensity of the onion with some of the chicken broth. I only used the 7 oz of the jarred salsa. Was this actually supposed to be the full 16oz bottle?

Willwork4food's Review

January 02, 2013
Yummy. I changed a few items. No onion, lime juice instead. I used wheat, corn tortillas. Added the chili powder AND cumin to chichi ken mixture. I also put spinach in the tortillas with the chicken. Avacado and jalapeño on top for the adults, sour cream for the kids. Served with cilantro rice pilaf and sliced orange peppers.

vsokolova's Review

August 31, 2012
I made this with tempeh instead of chicken, and it was phenomenal. I recommend that everyone try the chicken broth step at least once--it does not take very long and it goes a long way to making this a great dish.

indiegirl's Review

July 25, 2012
These are delicious, although I used regular cream cheese and more than 1/4 cup of crumbled queso. I also did not soak the tortillas. Instead, I wrapped them all together in a paper towel and nuked them for 30 seconds. I would definitely make this again and would happily serve it to guests.

Reuscher2010's Review

July 22, 2012
Superb. We are big fans of salsa verde so I couldn't wait to try this one. By reading the comments I was able to anticipate the challenge with the tortillas so it wasn't really a big deal. I too found that just a few seconds in the broth was plenty. Made the recipe as written and thought the flavors were fantastic. My husband had seconds: that's usually the sign of a great Cooking Light recipe! Will definitely make again.

Jazzy1's Review

June 02, 2012
This is a scrumptious healthy chicken enchilada recipe. It is yummy. I made exactly as directed except I omitted the broth step. That saved time. I softened the tortillas in the microwave between moist paper towels. This dish is adaptable to adding other spices and seasoning, if you desire.I will definitely make again.