One of my good friends (and a client too) introduced these to me and boy, am I glad! They are soooo good that it’s hard to believe that they qualify as healthy. They are packed with an intense flavor due to the salsa verde and cilantro. Plus, they have a nice heartiness and creaminess due to the cream cheese (yeah . . . cream cheese!!) and Mexican cheese blend. Besides all of that, they are easy to throw together and are FAST (so long as you’ve cooked and shredded your chicken beforehand, and even if you haven’t . . . the process is still pretty quick). We’ve eaten these twice in the last two weeks, which is saying something because the leftovers last us for a couple of days.
I totally think you should try these . . . TONIGHT!
Green Chile Verde Enchiladas
Adapted from Dinner to the Rescue
1 pound cooked chicken breast, shredded
2 green onions, chopped
3 tablespoons light cream cheese, room temperature
1 cup reduced fat Mexican cheese blend, divided
14 ounces salsa verde (green salsa)
2 tablespoons chopped green chiles (I used canned)
1/2 cup fresh cilantro, chopped
1/3 cup nonfat half and half
12 corn tortillas (I used Mission Thin)
Preheat oven to 350 degrees. In a medium bowl, thoroughly combine the meat, green onions, cream cheese, and 1/2 cup cheese. Set aside.
In a blender or food processor, combine salsa verde, chiles, cilantro, and half and half. Blend until smooth.
Soften tortillas before filling them so they’ll roll nicely for you without breaking to pieces. (I do this in the microwave in batches. I place two damp paper towels in the microwave, put 2-3 tortillas between the towels, and heat for 30-40 seconds.)
Place a heaping 1/4 cup of the chicken mixture in the center of each tortilla. Roll tightly and place, seam side down, in a baking dish. Pour the salsa verde sauce over the enchiladas and sprinkle the reaming 1/2 cup cheese over the top.
Bake until heated through and bubbly, about 20-25 minutes. Serve immediately.
Nutritional Information (Per Serving = 2 Enchiladas)
Fat: 9g (4.1g = Sat.)