I'm very glad that I did. The Chicken Enchiladas were not only easy to make, but they were yummy!! Very flavorful, and comforting- I will definitely be making them again.
I made a quick avocado-radish salad to serve as a side dish: chop one avocado, thinly slice three radishes, add fresh lime juice, cilantro leaves, salt and pepper to taste.
Chicken Enchiladas with Salsa Verde
Cooking Light, April 2006
1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 7oz. bottle salsa verde
2 cups shredded cooked chicken breast
1/3 cup, 1/3 less-fat cream cheese, softened
1 cup fat-free, less-sodium chicken broth
8 (6in.) corn tortillas *I don't care for corn, so I used flour tortillas
1/4 cup crumbled queso fresco *I used monterey jack
1/2 tsp. chili powder
4 lime wedges
Cilantro sprigs (optional)
Preheat oven to 425 degrees.
Combine first 4 ingredients in a blender, process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup of salsa mixture. Reserve remaining salsa mixture.
Bring broth to simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove torilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place, seam-side down, in an 11x7 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 degrees for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.
I am declaring the chicken challenge a success. If you decide to try out any of the recipes I've posted this week, or if you have any suggestions for future "challenges", please leave a comment below!
You can find the complete original recipe here.