Chicken Enchiladas

Total Time: 48 mins Preparation Time: 30 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.