CHICKEN ENCHILADAS WITH SALSA VERDE
Number Of Ingredients 11
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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