Adapted from Cookinglight.com
Makes 4 Servings
1/4 cup chopped onion
1/4 cup chopped fresh cilantro
2 tsp minced garlic
6 oz. salsa verde, divided
11 oz. cooked chicken breast (browned in pan; diced)
3 oz. fat-free cream cheese, softened
1 cup fat-free, less-sodium chicken broth
8 (6-inch) corn tortillas
Cooking spray
2 oz. cabot 75% cheddar cheese, grated
1/2 tsp chili powder
Preheat oven to 425°. Combine onion, cilantro, garlic, 4 oz. salsa and cream cheese in a blender; process until smooth. Add chicken and process again. 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. Repeat for the other tortillas, then lay them all out. Spoon 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place each tortilla, seam-side down, in an 8x8-inch baking dish coated with cooking spray. Pour remaining salsa mixture over enchiladas; sprinkle evenly with cheese and chili powder. Bake at 425° for 18 minutes.
Nutritional Information: 303 calories, 4 fat grams, 26 carbs and 30 protein grams.
Review: They were SUPER yum – very light! If I made this again I’d probably add a side of black beans for more protein. I laughed when I found only 4 fat grams – all of that fat free stuff you know? This recipe, with all of the salsa/cilantro/etc. made all of the other ingredients taste fatty (if that makes sense) and I LOVED cooking the tortillas in the chicken broth – SMART – made them taste authentic.
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