Total Time
48mins
Prep 30 mins
Cook 18 mins

I love the cilantro in this recipe. You can substitute Cheddar or other favorite cheese for the queso fresco.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Combine first 4 ingredients in blender; process till smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
  3. 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 11X7" baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
  4. Pour remaining salsa mixture over enchiladas, sprinkle evenly with queso fresco and chili powder. Bake for 18 minutes or until thoroughly heated. Serve with lime wedges.
Most Helpful

5 5

Very good, but I must warn the heat level is not for the faint of heart. I made one change, not having a rotissory chicken on hand, I seasoned chicken breasts with lemon pepper and grilled. Then using 2 forks in a criss cross type motion, I shred the cooled chicken. Rico!!