Chicken Enchilada with Salsa Verde

prep time:: 45 min
total time:: 1 hr

Makes 4 servings (serving size: 2 enchiladas and 1 lime wedge)

Carolyn

ingredients

1 bottle salsa verde (such as Herdez brand)
2 cups cooked chicken breast (shredded)
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
Cooking spray
1/4 cup (1 ounce) crumbled queso fresco
1/2 teaspoon chili powder
4 lime wedges
Cilantro sprigs (optional)

directions

1
Preheat oven to 425°
2
Combine chicken and cream cheese in a large bowl.
3
Stir in 1/2 cup salsa. Reserve remaining salsa.
4
Bring broth to a simmer in a medium skillet.
5
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.
6
Spoon about 1/4 cup chicken mixture down center of tortilla; roll up.
7
Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray.
8
Repeat procedure with remaining tortillas, broth, and chicken mixture.
9
Pour remaining salsa over enchiladas; sprinkle evenly with queso fresco and chili powder.
10
Bake at 425° for 18 minutes or until thoroughly heated.
11
Serve with lime wedges. Garnish with cilantro sprigs, if desired.

notes

You don't have to put the tortillas in the oil; you can skip this step CALORIES 327(26% from fat); FAT 9.5g (sat 4.4g,mono 2.9g,poly 1.3g); PROTEIN 28.5g; CHOLESTEROL 78mg; CALCIUM 149mg; SODIUM 493mg; FIBER 3.3g; IRON 1.8mg; CARBOHYDRATE 31g

Source: Carolyn