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.
Recipe by Raisin & Fig at