Chicken Enchiladas

This was super yummy!!!  Evan wasn't a fan but he actually ate it hahaha  Different twist on enchiladas and not too hard to make!!!

Ingredients:

1 cup  chopped onion

1/2 cup chopped fresh cilantro

3 garlic cloves, minced

10oz bottle salsa verde

2 cups shredded cooked chicken breast

1/3 cup of 1/3 less fat cream cheese, softened

1 cup fat free, less sodium chicken broth

8 (6 inch) corn tortillas

cooking spray

1/4 cup crumbled queso fresco

1/2 teaspoon chili powder

4 lime wedges

cilantro sprigs (optional)

Preheat oven to 425°

Combine first 4 ingredients 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 10 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.