Chicken Enchiladas with Salsa Verde
From Cooking Light
Has Kim tried this? No
If you can't find queso fresco, substitute 1/4 c shredded Monterey Jack cheese.
1 c chopped onion
1/4 c chopped fresh cilantro
2 garlic cloves, minced
1 7-oz bottle salsa verde
2 c shredded cooked chicken breast
1/3 c 1/3-less fat cream cheese, softened
1 c fat-free less-sodium chicken broth
8 6-inch corn tortillas
1/4 c crumbled queso fresco
1/2 tsp chili powder
4 lime wedges
Preheat oven to 450.
Combine first 4 ingredients in a blender, process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 c 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 1/4 c 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.