Chicken Enchiladas with Salsa Verde

Chicken Enchiladas with Salsa Verde: One of my favorite recipes from Cooking Light. A squeeze of lime juice and bottled green salsa brighten the flavor of this hearty, yet mild Mexican dish.   
From Cooking Light
Prep time: 15 minutes | Tiempo de preparación: 15 minutes - Cook time: 18 minutes | Tiempo de cocción: 18 minutos - Makes: 4 servings | Para: 4 porciones

Yield: 4 servings (serving size: 2 enchiladas and 1 lime wedge)

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


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.

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 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.

Nutritional Information

Calories: 327 (26% from fat)
Fat: 9.5g (sat 4.4g,mono 2.9g,poly 1.3g)
Protein: 28.5g
Carbohydrate: 31g
Fiber: 3.3g
Cholesterol: 78mg
Iron: 1.8mg
Sodium: 493mg
Calcium: 149mg