The salsa verde is what makes this enchilada dish so special. This is a great recipe !
323 calories per serving (1 serving = 2 enchiladas)
1 c chopped onion
1/4 c chopped cilantro
2 cloves garlic, minced
7 oz. salsa verde (found in the Mexican section of your food market)
2 c shredded cooked chicken breast
1/3 c low fat cream cheese, softened
8 6 inch corn tortillas
1/4 c crumbled queso fresco (Mexican cheese) or 1/4 c shredded mozzarella cheese
1/2 t chili powder
4 lime wedges
Preheat oven to 425 degrees.
You can either start with precooked chicken (Perdue Shortcuts work great), use leftover chicken, or boil 2 boneless skinless breasts and let cool a bit. Then shred using 2 forks. Alternately, you can just make very thin slices. Combine chicken with cream cheese. Combine onion, cilantro, garlic and salsa verde in a blender or food processor and mix well. Stir 1/2 c of the salsa mixture into the chicken mix. Keep the rest of the salsa mix to use as a topping.
Heat the tortillas for 15-30 seconds on the microwave – just enough so that they will roll easily and will not fold and break. Spoon 1/4 c worth of chicken mix down the center of each tortilla and roll up. Place seam side down in a 9×13 pan that has been sprayed with Pam.
Top the enchiladas with the remaining salsa and sprinkle with cheese and chili powder. Bake 18-22 minutes or until hot throughout. Serve with lime wedges.