Chicken Enchiladas in Salsa Verde

Mr. Potts and I love Mexican food. It is a favorite night out for us - finding a little, cheap Mexican restaurant. When I made the chile chicken tortilla bake the other night, he brought home two large bags of tortillas, so I told him I'd make some enchiladas for him. They turned out wonderfully - so here is the recipe! Mr. Potts, is that AVOCADO on your plate?

Ingredients

• 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 chicken broth
• Corn tortillas - I ended up using about 14 tortillas
  
• Cooking spray
• 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)

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 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 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 (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!