Mexican

Cooking Light Chicken Enchiladas w/Salsa Verde is for Dinner.

Cooking Light Chicken Enchiladas w/Salsa Verde takes 20 minutes to prepare.

Cooking Light Chicken Enchiladas w/Salsa Verde takes 18 minutes to cook.

Cooking Light Chicken Enchiladas w/Salsa Verde makes 4 servings.

The ingredients for Cooking Light Chicken Enchiladas w/Salsa Verde are:

1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
10 oz. salsa verde
2 cups shredded cooked chicken breast
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
8 (6-inch) corn tortillas
Cooking spray
1/3 cup crumbled queso fresco or reduced fat Mexican cheese blend
1/2 teaspoon chili powder
4 lime wedges
Cilantro sprigs (optional)

Here is how you make Cooking Light Chicken Enchiladas w/Salsa Verde:

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.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.Serving Size:?4 servings 2 enchiladas eachNumber of Servings: 4Recipe submitted by SparkPeople user LOLLYPAUL.

The nutritional information for Cooking Light Chicken Enchiladas w/Salsa Verde is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 344.5

• Total Fat: 8.7 g
• Cholesterol: 68.7 mg
• Sodium: 1,062.5 mg
• Total Carbs: 37.0 g
• Dietary Fiber: 2.9 g
• Protein: 27.3 g

Cooking Light Chicken Enchiladas w/Salsa Verde is Mexican cuisine.