Salsa Verde Chicken Enchiladas

Yet another recipe from my new Cooking Light cookbook.

Three words:

1. Oh

2. my

3. goodness!

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1 cup chopped onion

1/4 cup chopped cilantro

2 minced garlic cloves

1 seven ounce bottle salsa verde (such as Herdez)

2 cups shredded cooked chicken breast (I just used canned)

1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened

1 cup fat-free, less-sodium chicken broth

8 six-inch corn tortillas

cooking spray

1/4 cup (1 ounce) crumbled queso fresco

1/2 tsp chili powder

4 lime wedges

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1. Preheat oven to 425

2. Place first 4 ingredients in a blender (next time I would add a jalapeno because I like some heat); process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1.2 cup salsa mixture. Reserve remaining salsa mixture.

3. Bring broth to a simmer in a medium skillet. Working with 1 tortilla at a time, add tortilla to pan, then flip. You only want to get it moist, turning it only once or else it will become soggy. Remove tortilla; drain on paper towel covered plate. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down in an 11x7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth and chicken mixture.

4. Pour reserved salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder (I forgot to do the chili powder but it was still mouthwateringly delicious). Bake at 425 for 18 minutes or until thoroughly heated. Serve with lime wedges.

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Yield: 4 servings (2 enchiladas and 1 lime wedge)

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Serve with cilantro-lime rice and black beans, I even added some sliced avocado.

Thanks for the amazing cookbooks, Jenn!

(I'll work my way to the other one soon. The recipes in there sound great too, this one just has more enticing pictures! LOL!)