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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
3 whole(s) chicken breasts shredded |
1 cup(s) salsa verde |
1/2 cup(s) chicken broth |
1/4 cup(s) heavy whipping cream |
2 whole(s) tomatoes chopped, seeded |
1/4 cup(s) cilantro chopped |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) red pepper ground |
4 ounce(s) 1/3 less fat cream cheese softened |
12 whole(s) 6 inch corn tortillas |
1 bag(s) 2% reduced fat mexican cheese mix |
Directions:
1. • Preheat oven at 400 degrees
2. •Combine chicken, tomato, cilantro, salt, pepper, and cream cheese in a bowl
3. • In a second bowl, combine salsa, broth, and cream
4. • Soak tortilla in salsa mixture, place on plate and add 1/3 cup chicken mixture
5. • Pour remaining salsa mixture on rolled enchiladas
6. • Sprinkle shredded cheese on top
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