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      Dish With Laura: Chicken Enchiladas

      To read more about Laura's recipes{}click here.{}

      BY LAURA MOSS

      Like I said, probably part Hispanic based on my favorite food group: MEXICAN FOOD.

      Why not? It's cheesy, it's delicious, it's my favorite. Tres Leches is one of my favorite desserts. YUM.

      Today we're making chicken enchiladas! We're going "nice" on this one. Because if you're going naughty you may as well just go to your favorite cantina.

      This recipe is based on one by one of my all time favorite sources, Cooking Light. Find it here: http://www.myrecipes.com/m/recipe/chicken-enchiladas-with-salsa-verde-10000001173802/

      From Cooking Light (www.myrecipes.com)

      This recipe serves 4 with 2 enchiladas per serving.

      YOU WILL NEED:

      1 cup chopped onion

      1/4 cup chopped fresh cilantro

      2 garlic cloves, minced

      1 (7-ounce) bottle salsa verde

      2 cups shredded cooked chicken breast

      1/3 cup (3 ounces) 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 (1 ounce) crumbled queso fresco

      1/2 teaspoon chili powder

      4 lime wedges

      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 20 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.

      Calories: 327 Calories from fat: 26% Fat: 9.5g Saturated fat: 4.4g Monounsaturated fat: 2.9g Polyunsaturated fat: 1.3g Protein: 28.5g Carbohydrate: 31g Fiber: 3.3g Cholesterol: 78mg Iron: 1.8mg Sodium: 493mg Calcium: 149mg

      This is very easy to freeze or prep ahead of time and cook at a later date!

      To read more about Laura's recipes click here.{}

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