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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love the cilantro in this recipe. You can substitute Cheddar or other favorite cheese for the queso fresco. Ingredients:
1 cup chopped onion |
1/4 cup chopped fresh cilantro |
2 garlic cloves, minced |
1 (7 ounce) bottle salsa verde |
2 cups shredded cooked chicken (use the rotissere kind from the grocery store.) |
3 ounces cream cheese, softened |
1 cup chicken broth |
8 (6 inch) corn tortillas |
2 ounces queso fresco, crumbled |
1/2 teaspoon chili powder |
4 lime wedges |
Directions:
1. Preheat oven to 425 degrees.
2. Combine first 4 ingredients in blender; process till smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
3. 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 11X7 baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
4. Pour remaining salsa mixture over enchiladas, sprinkle evenly with queso fresco and chili powder. Bake for 18 minutes or until thoroughly heated. Serve with lime wedges.
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