A Perfect Version of Myself

Losing Weight is Hard

Salsa March 2, 2009

Filed under: Recipes — Tara @ 12:14 pm
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I yoinked this recipe from Cooking Light (via Morgan) and then tweaked it to fit my inability to find certain ingredients (damn you, Canadian supermarkets!)

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!

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