Rating: 4.5 stars
65 Ratings
  • 1 star values: 2
  • 2 star values: 4
  • 3 star values: 3
  • 4 star values: 9
  • 5 star values: 47

A squeeze of lime juice and bottled green salsa brighten the flavor of these hearty, yet mild enchiladas.

Julianna Grimes Bottcher
Recipe by Cooking Light April 2006

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Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 2 enchiladas and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

327 calories; calories from fat 26%; fat 9.5g; saturated fat 4.4g; mono fat 2.9g; poly fat 1.3g; protein 28.5g; carbohydrates 31g; fiber 3.3g; cholesterol 78mg; iron 1.8mg; sodium 493mg; calcium 149mg.
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