Chicken Enchiladas with Salsa Verde

Chicken Enchiladas with Salsa Verde
Photo by Randy Mayor

Ingredients

  • ½ teaspoon chili powder
  • ¼ cup (1 ounce) crumbled queso fresco
  • 8 (6-inch) corn tortillas
  • 1 cup chopped onion
  • 4 lime wedges
  • 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
  • Cilantro sprigs (optional)
  • + 19 more ingredients
    • 8 (6-inch) corn tortillas
    • Cooking spray
    • 2 cups shredded cooked chicken breast
    • 1 (7-ounce) bottle salsa verde (such as Herdez brand)
    • Cilantro sprigs (optional)
    • 1 cup fat-free, less-sodium chicken broth
    • 1 cup fat-free, less-sodium chicken broth
    • ½ teaspoon chili powder
    • ¼ cup chopped fresh cilantro
    • 1 (7-ounce) bottle salsa verde (such as Herdez brand)
    • Cooking spray
    • ¼ cup (1 ounce) crumbled queso fresco
    • 4 lime wedges
    • ¼ cup chopped fresh cilantro
    • 1 cup chopped onion
    • 2 garlic cloves, minced
    • 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
    • 2 cups shredded cooked chicken breast
    • 2 garlic cloves, minced

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...

View full recipe at My Recipes

Comments

Variations on Chicken Enchiladas with Salsa Verde

  • Chicken Enchiladas with Salsa Verde
    • 15 corn tortillas (6 to 7 in.), cut in half
    • 1/3 cup lightly packed chopped fresh cilantro
    • 2 pounds tomatillos, husks removed
    • Cilantro sprigs
    • +9 other ingredients


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