1 C chopped onion
1 bunch fresh cilantro
2 garlic cloves, minced
7 oz bottle salsa verde (such as Herdez brand)
2 cups shredded cooked chicken breast
1/3 C low fat cream cheese, softened
1 C chicken broth
8 (6 inch) corn tortillas
cooking spray
1/4 C crumbled queso fresco
1/2 tsp chili powder
4 lime wedges
OPTIONAL: crumbled cotija cheese to sprinkle on enchiladas after baking (can be found in the Mexican cheese section)
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. Sprinkle cotija cheese over hot enchiladas and serve w/ the lime wedges. Garnish with cilantro sprigs, if desired.
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. Sprinkle cotija cheese over hot enchiladas and serve w/ the lime wedges. Garnish with cilantro sprigs, if desired.
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