Chicken Enchiladas w/ Salsa Verde

chicken enchiladas with salsa verde

Hola amigos!

While I’d love to commit to a big ol’ Mexican feast with homemade tortillas and an authentic mole sauce, this year’s Cinco de Mayo celebration falls in the middle of an absolutely crazy schedule.  {I’m not even Mexican anyway, so I don’t feel obligated…}  This weekend, I’m going for another one of my it’s-so-simple-I-could-make-it-in-my-sleep recipes.

Start the evening with some sliced jicama sticks, chips and guacamole or a make-ahead dip…  Serve the enchiladas with rice, and maybe a side of black beans, roasted corn and tomatoes*, and you’ve got yourself a meal.  Pour your favorite tasty adult beverage, turn on your favorite background music {that’d be Gypsy Kings for us}, and you’ve got yourself a fiesta!

This version of chicken enchiladas is quick – you can pick up a rotisserie chicken, bottled salsa verde and a few other ingredients on your way home, and have this dish in the oven in 20 minutes.  Or assemble earlier in the day and bake later.  When I’ve got time, I make my own tomatillo salsa {recipe soon!} but there are plenty of great options at your grocer.

Chicken Enchiladas with Salsa Verde
Adapted from Cooking Light
  • 1 cup chopped white onion
  • ¼ cup chopped fresh cilantro
  • 2 garlic cloves, minced
  • 1 (7-ounce) bottle salsa verde (such as Frontera)
  • 2 cups shredded cooked chicken breasts
  • ⅓ cup (3 ounces) ⅓-less-fat cream cheese, softened
  • 1 cup fat-free, less-sodium chicken broth
  • 8 (6-inch) whole wheat tortillas
  • cooking spray
  • ¼ cup (1 ounce) grated Cotija cheese (or queso fresco)
  • ½ teaspoon chili powder
  • 4 limes wedges
  • sprig cilantro (optional)
  1. Preheat oven to 425.
  2. Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in ½ cup salsa mixture. Reserve remaining salsa mixture.
  3. Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; turn once to moisten. Remove tortilla; drain on paper towels.
  4. Spoon about ¼ cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an medium-sized baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
  5. Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder.
  6. Bake at 425 for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

* For the easy side dish:  Saute corn in large skillet until starting to brown, add canned black beans (drained), a few squeezes of lime juice, some cumin, salt and pepper and cook until hot.  Stir in diced tomatoes and serve.

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