CHICKEN ENCHILADAS WITH SALSA VERDE

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CHICKEN ENCHILADAS WITH SALSA VERDE image

Number Of Ingredients 11

1 c chopped onion
1/4 c chopped cilantro
2 garlic cloves minced
1 7 oz bottle salsa verde
2 c cooked chicken
1/3 c cream cheese
1- 2 c chicken stock
8 corn tortillas
1/4 c crumbled queso fresco
1/2 t chili powder
lime wedges

Steps:

  • Preheat oven to 425 degrees. Combine first 4 ingredients in a blender, process until smooth. Combine chicken and cream cheese in large bowl. Stir in 1/2 c salsa mixture. Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan, coo 10 seconds per side. Remove tortilla and drain. Spoon 1/4 c chicken mixture down center of tortilla, roll up. Place tortilla seam-side down, in an 11x7 -inch baking dish coated with cooking spray. Repeat with all tortillas and chicken mixture. Pour remaining salsa mixture over enchiladas, sprinkle with queso and chili powder. Bake for 18 minutes.

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