Mexican

Chicken Enchiladas with Salsa Verde is for Dinner.

Chicken Enchiladas with Salsa Verde takes several minutes to prepare.

Chicken Enchiladas with Salsa Verde takes several minutes to cook.

Chicken Enchiladas with Salsa Verde makes 4 servings.

The ingredients for Chicken Enchiladas with Salsa Verde are:

7-8 oz Ortega Salsa Verde
3 cloves garlic, chopped
1 cup onions, chopped
1/4 cup Cilantro, chopped
3 Chicken Breast, shredded (or 2c)
4 oz Low fat cream cheese, softened
Spices (I use chili powder, cayenne pepper, cumin)
1 cup Swanson Chicken Broth 99% Fat Free
8 Corn Tortillas (approx 6" dia)
1/4 cup Feta Cheese, crumbled
1 lime, cut into wedges

Here is how you make Chicken Enchiladas with Salsa Verde:

Preheat oven to 425?.Combine first 4 ingredients in a blender; process until smooth. Blend cream cheese and spices in a bowl, stir in chicken. Stir in 1/2 cup salsa mixture. Reserve remaining salsa.In a medium skillet, bring broth to a simmer. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds, holding under broth with tongs. 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 a baking dish coated with cooking spray. Repeat with remaining tortillas and mixture.Pour remaining salsa mixture over enchiladas; sprinkle evenly with feta and chili powder. Bake at 425? for 18 minutes or until thoroughly heated. Serve with lime wedges. Optional: Top with tomato, light sour cream, additional cilantro, etc. (not listed in nutrition facts).Serving Size: Makes 4 servings, 2 enchiladas eachNumber of Servings: 4Recipe submitted by SparkPeople user HANNAH-KLEIN.

The nutritional information for Chicken Enchiladas with Salsa Verde is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 448.2

• Total Fat: 11.1 g
• Cholesterol: 129.1 mg
• Sodium: 933.8 mg
• Total Carbs: 35.9 g
• Dietary Fiber: 6.5 g
• Protein: 49.3 g

Chicken Enchiladas with Salsa Verde is Mexican cuisine.