Yesterday evening, I did two things I’d never done before: cooked with queso fresco, and made enchiladas! It all worked out beautifully. These enchiladas are mild, delicious, and somehow both light and substantial. I served them with some zucchini (was running right up against my calorie limit for the day), but I think they’d go best with some spanish rice and black beans. Enjoy!
CHICKEN ENCHILADAS WITH SALSA VERDE
from Cooking Light
1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced (I doubled this)
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
1/4 cup (1 ounce) crumbled queso fresco
1/2 teaspoon chili powder
4 lime wedges
Cilantro sprigs (optional)
2 teaspoons fresh chopped jalapeno (my addition – totally optional)
Preheat oven to 425°.
Combine first 4 ingredients (and jalapeno, if desired – we had one on hand and like things spicy, but even with this addition, the dish still didn’t have very much heat) 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.
*I found 20 seconds turned my poor tortillas to sodden mush. Highly recommend you just put them in long enough to get them get wet, turn them over, and take them out – I obviously didn’t time myself, but maybe 5 seconds? Otherwise…
Nutritional information per serving of 2 enchiladas and 1 lime wedge: 327 Calories, 9.5 grams Fat, 31 grams Carbohydrates, 28.5 grams Protein.