Chicken Enchiladas with Salsa Verde

A squeeze of lime juice brightens the flavor of this hearty Mexican dish. The enchiladas are mild, so serve with hot sauce, if desired. If you can't find queso fresco, use 1/4 cup shredded Monterey Jack cheese or Monterey Jack with jalapeño peppers. Total time: 45 minutes.

Yield: 4 servings (serving size: 2 enchiladas and 1 lime wedge)

Ingredients

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

Nutritional Information

Calories:

327 (26% from fat)

Fat:

9.5g (sat 4.4g,mono 2.9g,poly 1.3g)

Protein:

28.5g

Carbohydrate:

31g

Fiber:

3.3g

Cholesterol:

78mg

Iron:

1.8mg

Sodium:

493mg

Calcium:

149mg