Chicken Enchiladas With Salsa Verde Recipe

Name: Chicken Enchiladas With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 425u00b0.
2
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.
3
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.
4
Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425u00b0 for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

669

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup chopped onion, 1/4 cup chopped fresh cilantro, 2 garlic cloves, minced, 1 (7-ounce) bottle salsa verde (such as Herdez brand), and more.

Yes, Chicken Enchiladas With Salsa Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Enchiladas With Salsa Verde

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