Chicken Enchiladas with Salsa Verde

A squeeze of lime juice and bottled green salsa brighten the flavor of these hearty, yet mild enchiladas.

By Julianna Grimes Bottcher
Recipe by Cooking Light April 2006


Ingredients

  • Directions

    • 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.

    Nutrition Facts

    Per Serving:
     
    327 calories; calories from fat 26%; fat 9.5g; saturated fat 4.4g; mono fat 2.9g; poly fat 1.3g; protein 28.5g; carbohydrates 31g; fiber 3.3g; cholesterol 78mg; iron 1.8mg; sodium 493mg; calcium 149mg.
  • Yield:
    4 servings (serving size: 2 enchiladas and 1 lime wedge)

  • Notes:

  • April 2011 substituted cheddar, 1 large breast, 5 tortillas in a square metal pan
  • May 2011 substituted ground beef and Italian sausage with 3 oz cream cheese, Ira preferred it the other way. Cut back on cream cheese.
  • Dec 2011 you need to have the sauce!
  • Jan 2014 used leftover turkey, served with Spanish rice, measured out 1/4 cup meat each, made 7 in white square dish, used cheddar on top
  • Oct 2015 used wonton wrappers


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