Chicken Enchiladas with Salsa Verde
Kelly Young
ingredients
- 1 c chopped onion
- 1/4 c fresh cilantro
- 1 (7oz) Bottle salsa verde (green salsa)
- 2 c Shredded chicken
- 1/3 c (3oz) 1/3 fat cream cheese, softened
- 1 c fat free/less sodium chicken broth
- 8 (6in) Corn Tortillas
- Cooking Spray
- 1/4 c cheese (mexican chz or whatever you have)
- 4 lime wedges (optional)
directions
- 1
Preheat oven to 425°
- 2
Combine first 3 ingredients in blender. Process until smooth. Combine chicken and cream cheese in large bowl.
- 3
Stir in 1/2 c salsa mixture. Reserve remaining salsa mixture.
- 4
Spray 11X7 cooking dish with cooking spray.
- 5
Bring broth to a simmer in a medium skillet. Place tortillas in skillet, one at a time, for five seconds on each side.
- 6
Spoon 1/4c misture in tortilla and roll. Place tortilla rolls seam-side down in baking dish.
- 7
Pour remaining salsa mixture over enchiladas and sprinkle with cheese. Bake for 18-20 minutes.
Source: Kelly Young
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