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)
- 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 ½ 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; turn once to moisten. Remove tortilla; drain on paper towels.
- 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.
- 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.
Recipe by Raisin & Fig at https://www.raisinandfig.com/chicken-enchiladas-with-salsa-verde/
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