A squeeze of lime juice and bottled green salsa brighten the flavor of these hearty, yet mild enchiladas.
1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 (7-ounce) bottle salsa verde (such as Herdez brand)
2 cups shredded cooked chicken breast
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 cup fat-free, less-sodium chicken broth
8 (6-inch) corn tortillas
1/4 cup (1 ounce) crumbled queso fresco
1/2 teaspoon chili powder
4 lime wedges
Cilantro sprigs (optional)
How to Make It
Preheat oven to 425°.
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.
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.
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?
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.
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.
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.
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.
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.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!