This recipe was a bit labour intensive, but I think if you made it all the time and had chicken pre-cooked for it, it would be much faster.
Chicken Enchiladas with Salsa Verde
Preheat oven to 425 degrees.
Combine the following in a blender or food processor and process until smooth:
1 cup of chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves
1 (7 oz) bottle of salsa verde (such as Herdez brand)
Combine 1/2 cup of salsa mixture with the following:
2 cups shredded chicken
1/3 cup of light cream cheese
Bring 1 cup fat free chicken broth in a skillet to a simmer over medium heat. Working with one tortilla at a time, add tortilla to pan and cook approx 20 seconds. Drain on paper towel and spoon 1/4 cup chicken mixture down the centre of the tortilla. Roll up and place in a 11×17 baking dish coated in cooking spray. Repeat procedure with 7 more tortillas until you have 8 enchiladas.
Pour remaining salsa mixture over enchiladas and sprinkle with 1/4 cup of Monteray Jack Cheese and 1/2 tsp of chilli powder.
Bake for 18 minutes and serve.
Yields 4 servings (2 enchiladas per serving)
WW Points: 7 points for 2 enchiladas
Now, I halved the recipe cause I don’t need to eat this 4 times. BUT! I didn’t halve how much salsa I made, I stored it and will save some time when I make the recipe again this week. It was SUPER yummy and delicious and I know this is going to be a favourite of mine. I ate it with some rice and tomatoes and would definitely recommend it for you to try!