Chicken Enchiladas with Salsa Verde

Ingredients

• 0.5 teaspoon chili powder 
• 2 cups chicken breast shredded cooked
• 8 6-inch corn tortillas ()
• 1 cup less-sodium chicken broth fat-free
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic cloves minced
• 4  lime wedges 
• 1 cup onion chopped
• 1 ounce queso fresco crumbled
• 7 ounce salsa verde (such as Herdez brand)

Equipment

• bowl
• frying pan
• paper towels
• oven
• blender
• baking pan

Directions

1. Preheat oven to 42
2. Combine first 4 ingredients in a blender; process until smooth.
3. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
4. 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.
5. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up.
6. 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.
7. Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder.
8. Bake at 425 for 18 minutes or until thoroughly heated.
9. Serve with lime wedges.
10. Garnish with cilantro sprigs, if desired.