Meet the Sullivans: Chicken Enchiladas with Salsa Verde

April 12, 2011

Chicken Enchiladas with Salsa Verde

This enchilada recipe is a favorite of mine, and pretty much anyone else who has ever had it. So many enchilada recipes are so fatty and thick and include red sauce (bleh!). I prefer this recipe because of its healthy alterations and green salsa verde sauce.

This is a Cooking Light recipe, and the reviews for it on their site are fantastic! I first discovered it a few years ago when we were heading to Napa with our friends Anne and Jaeson for New Years. I knew we would want to be staying in for dinner on the 30th, so I offered to make a dinner to bring up--but honestly, who wants to cook on vacation? I made this the night before we left and it was fantastic! I've been making it often ever since.
Chicken Enchiladas with Salsa Verde
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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
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 (I used more since I made it casserole style)
Cooking spray
1/4 cup (1 ounce) crumbled queso fresco (I used Monterey Jack)
1/2 teaspoon chili powder
4 lime wedges
Cilantro sprigs (optional)

 Start by chopping the onion. I used my mandolin and then finished up the chop job with a good 'ol fashioned knife.

You'll need about 1 cup. 

 Next, chop the cilantro. 

 Top with the jarred salsa. 

Don't forget to throw in the garlic. 

I used my Cuisinart Smart Stick hand blender. I love this thing! I makes tasks like this SO much easier! 

You've just made your very own Salsa Verde! You can set it aside while you continue the recipe...

This is a good time to shred the cheese. I used Monterey Jack, which works just as well as Queso Fresco. 

In a medium bowl, combine cooked chicken and cream cheese

and 1/2 a cup of your beautiful salsa mixture. Reserve the rest of the salsa--you'll need more later. 

 Mix, mix, mix.

Now you can start on the tortillas. Let each tortillas sit in the simmering stock for just about 10-15 seconds (depending on the thickness of your tortillas and how hot your chicken stock is) before you flip it and them transfer it to the paper towels.

**You'll want to have some (to flip the tortillas), a plate layered with paper towels (to drain them once you've softened them in the broth), your chicken mixture, the casserole dish, the tortillas and the chicken stock waiting close by as you carry out this step.
 I was short on time, so instead of rolling each enchilada individually, I made it casserole / lasagna style with a layer of tortillas on the bottom and one over the filling. I've made it both ways many times and it always turns out wonderfully--just depends on how much time you want to spend on them.

 Like I said, bottom layer of tortillas, filling spread out on top. 

 and one layer of tortillas over the filling. 

 top the tortillas with the rest of your salsa mixture. 

 and then top with the cheese you grated. Stick it in the oven at 425 degrees for about 20 minutes or until heated through. Serve with lime wedges. Enjoy!


Elizabeth Ann @ Elizabeth Ann's Recipe Box said...

OH how i LOVE mexican food! :-) ANNDDDDD I need to try this because I don't have a salsa verde recipe! :-) Maybe next week, this will be on our menu! :-)

Ali said...

Yum! I love anything Mexican. I usually go with a red sauce but I'll definitely have to try your "salsa verde".

erica said...

Yum!!! This looks absolutely divine! I will definitely be giving it a try. Thanks so much for sharing. Love your blog and I am your newest follower.


Colleen Sullivan said...

Thanks for following!

Kendall Jones said...

Love the post! Every time I see your kitchen stuff, I'm reminded of my own. I think we have the same taste in kitchen and wedding registry loot! We have tons of the same stuff. Love it!