The pictures are not great, but this dish is quite yummy. This is Chicken Enchiladas with Salsa Verde. It is a light recipe that my family loves. What I like about this dish besides being healthful, is that it is a breeze to put together. I also love dishes that I can cook once and then use the leftovers in different ways. The chicken in the enchiladas is from last nights chicken in a pot. I found the original recipe from Cooking Light and made a few modifications. Here is my version of the recipe.
Chicken enchiladas with Salsa Verde (Cooking Light with a few tweaks)
1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves minced
1 (7 ounce) bottle of Herdez salsa verde
2 cups shredded cooked chicken breast
1/3 cup light cream cheese
8 corn tortillas
1/4 cup crumbled queso fresco*
1/2 teaspoon chili powder
4 lime wedges
Preheat oven to 425 degrees.
Combine the first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup of salsa mixture. Reserve remaining salsa mixture.
Dampen a kitchen towel or a few paper towels. Place 3 tortillas into dampened towel and microwave for 30 seconds or until pliable. Remove tortillas. Spoon about 1/4 cup of chicken mixture down center of tortilla; roll up. Place tortilla, seam side down in a baking dish coated with cooking spray. Repeat procedure with remaining tortillas.
Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425 degrees for 18 minutes or until thoroughly heated. Serve with lime wedges. Yields 4 servings
* If you are unable to find queso fresco, feel free to substitute shredded jack or cheddar cheese.