Chicken Enchiladas Verde

I make this recipe all of the time.  I've made some modifications so sorry Cooking Light.  I use pre-purchased roasted chicken but if you want to watch your salt, you may want to poach them as suggested.  It's just a time saver.  Besides, you remove the skin which has the majority of the salt.  Also, they suggested to heat your corn tortillas in chicken broth.  I find they fall apart.  So, I use another method.  Easy to make and very very good.

• 1 cup chopped onion 
  1/4 cup chopped fresh cilantro
• 2 garlic cloves, minced
• 1 (7-ounce) bottle salsa verde (such as Herdez brand)
• 2 cups shredded cooked chicken breast (or one pre-purchased roasted chicken and use both breasts, throw in some dark for a little extra moisture) 
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened or four wedges low fat Laughing Cow Cheese
• 8 (6-inch) corn tortillas
• Cooking spray
• 1/4 cup (1 ounce) crumbled queso fresco
• 1/2 teaspoon chili powder
• 4 lime wedges
• Cilantro sprigs (optional)

Preparation

1. Preheat oven to 425°.
2. Combine first 4 ingredients in a blender; process until smooth. (I used raw garlic and onions as suggested.  I got too much of a strong raw onion and garlic flavor.  So now I saute the onions and garlic in a little olive oil for a few minutes and then proceed.) Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture and the garlic onion . Reserve remaining salsa mixture.
3. Using a small non stick skillet, heat to high.  Working with one tortilla at a time, using tongs, add tortilla to pan; cook 20 seconds or until hot, turning once. Remove tortilla .  Remove skillet from stove top while filling enchilada.   Spoon about two tbls 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. Place skillet back on stove top. Repeat procedure with remaining tortillas and chicken mixture.
4. 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.

Julianna Grimes Bottcher, Cooking Light
APRIL 2006