Chicken Enchiladas with Salsa Verde

Name: Chicken Enchiladas with Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoons chili powder; 473 milliliters shredded cooked chicken breast; 8 6-inchs (6-inch) corn tortillas; 237 milliliters fat-free, less-sodium chicken broth; 59 milliliters chopped fresh cilantro; 2 garlic cloves, minced; 4 lime wedges; 237 milliliters chopped onion; 28 grams 1/4 cup crumbled queso fresco; 198 grams salsa verde (such as Herdez brand)

Chicken Enchiladas with Salsa Verde is a gluten free recipe with 4 servings. This main course has 346 calories, 23g of protein, and 12g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up 3-less-fat cream cheese, less-sodium chicken broth, lime wedges, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Mexican cuisine.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Combine first 4 ingredients in a blender; process until smooth.

Equipment you will use

Blender

Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.

Ingredients you will need

Cream Cheese

Whole Chicken

Salsa

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Bowl

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.

Ingredients you will need

Tortilla

Broth

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Frying Pan

Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up.

Ingredients you will need

Tortilla

Whole Chicken

Roll

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Paper Towels

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.

Ingredients you will need

Cooking Spray

Tortilla

Whole Chicken

Broth

Equipment you will use

Baking Pan

Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder.

Ingredients you will need

Chili Powder

Queso Fresco

Salsa

Bake at 425 for 18 minutes or until thoroughly heated.

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Oven

Serve with lime wedges.

Ingredients you will need

Lime Wedge

Garnish with cilantro sprigs, if desired.

Ingredients you will need

Cilantro

Equipment

Ingredients

Servings:

1teaspoons

chili powder 473milliliters

shredded cooked chicken breast 86-inchs

(6-inch) corn tortillas 237milliliters

fat-free, less-sodium chicken broth 59milliliters

chopped fresh cilantro 2

garlic cloves, minced 4

lime wedges 237milliliters

chopped onion 28grams

1/4 cup crumbled queso fresco 198grams

salsa verde (such as Herdez brand)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Williams Selyem Westside Road Neighbors Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 140 dollars.