Source: Cooking Light (april 2006)
Makes four 2-enchilada servings.

“I wasn’t able to find queso fresco so I used pepper jack cheese.  I also didn’t have the salsa verde so I used regular salsa.  I added about half a jalapeno as well. It all tasted so good!”

Ingredients
1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 (7-ounce) bottle salsa verde (shopping hint: it’s green)
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 (or chicken bouillon cube with 1 cup water)
8 6-inch corn tortillas
Cooking spray
1/4 cup (1 ounce) crumbled queso fresco (OR shredded monterey jack or monterey jack with jalepenos)
1/2 teaspoon chili powder
4 lime wedges (optional)

1. Preheat oven to 425 degrees (F)

2. 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. Reserve remaining 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 11×7″ 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. Garnish with cilantro sprigs, if desired.

(Submitted by Webmaster

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