from-cookinglight

Chicken Enchiladas with Salsa Verde

Chicken Enchiladas with Salsa Verde Randy Mayor

Ingredients

  • 1 cup chopped onion
  • 1/4 cup chopped fresh cilantro
  • 2 garlic cloves, minced
  • 1 (7-ounce) bottle salsa verde (such as Herdez brand)
  • 2 cups shredded cooked chicken breast
  • 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)

Preparation


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 1/2 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; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch 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.



    A squeeze of lime juice and bottled green salsa brighten the flavor of these hearty, yet mild enchiladas.
  • Yield: 4 servings (serving size: 2 enchiladas and 1 lime wedge)

Nutritional Information

Calories per serving: 327
Caloriesfromfat per serving: 26%
Fat per serving: 9.5g
Saturated fat per serving: 4.4g
Monounsaturated fat per serving: 2.9g
Polyunsaturated fat per serving: 1.3g
Protein per serving: 28.5g
Carbohydrate per serving: 31g
Fiber per serving: 3.3g
Cholesterol per serving: 78mg
Iron per serving: 1.8mg
Sodium per serving: 493mg
Calcium per serving: 149mg

Good to Know

It wouldn't be a Mexican dish without beans or rice. Add a small side for a boost of fiber.