Dolce Mangia
Sweet Eats
Chicken Enchiladas with Verde Sauce -GF
1 c chopped onion
1/4 c cilantro
2 garlic cloves, chopped
7 oz salsa verde
2 c shredded chicken breast
3 oz softened cream cheese 
1 c chicken broth
8 corn tortillas
Cooking spray
1/4 c queso fresco
1/2 t chili powder

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 10 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.

Time: 45 minutes   Serves: 4

These enchiladas are quick and easy. They taste great with sour cream on top.

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