chicken enchilada with salsa verde

chicken enchilada with salsa verde

ingredients

• 1 cup chopped onion
• 1/4 cup chopped fresh cilantro
• 2 garlic cloves, minced
• 1 (7oz) bottle salsa verde 
• 2 cups shredded cooked chicken breast
• 1/3 cup (3oz) 1/3-less-fat cream cheese, softened
• 8 (6-inch) corn tortillas
• Cooking spray
• 1/4 cup crumbled queso fresco
• 1/2 teaspoon chili powder
• 4 lime wedges
• Cilantro sprigs (optional)

directions

1. Preheat the oven to 425F
2. In a food processor, combine the first 4 ingredients and process until smooth.
3. In a large bowl, combine the chicken and cream cheese.
4. Stir in 1/2 cup of salsa mixture and reserve the remaining salsa mixture.
5. Lightly spray the tortilla and stack them, then microwave for 30 seconds.
6. Evenly spoon the chicken mixture down center of tortilla; roll up.
7. Place tortilla, seam-side down, in an 11x7 inch baking dish coated with cooking spray.
8. Repeat procedure with remaining tortillas
9. Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. 
10. Bake at 425F for 18 minutes.