- 1 cup chopped onion
- 1/2 cup chopped fresh cilantro
- 2 garlic cloves, minced
- 1 bottle salsa verde (such as Herdez brand)
- 3 shredded cooked chicken breasts
- 8 oz 1/3-less-fat cream cheese, softened
- 1 cup fat-free, less-sodium
- Corn tortillas - I ended up using about 14 tortillas
- 1/4 cup (1 ounce) crumbled queso fresco - I couldn't find this, so I used Monterrey jack cheese
- 4 lime wedges
- Cilantro sprigs (optional)
- 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 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 - this really only took a few seconds so the tortilla didn't tear. I also used a large spatula to remove the tortillas. Remove tortilla; drain on paper towels.
- Spoon chicken mixture down center of tortilla; roll up.
- Place tortilla, seam-side down, in an 11 x 7-inch coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
- Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco (monterrey jack cheese).
- Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.
Served with black beans made with jalapeños & banana peppers & sliced avocado. Yum!