Growing up in Texas my family (non native Texans) found out early on many families have tamales on Christmas eve, FANTASTIC IDEA. Who doesn’t love tamales? Then I researched the process to make tamales, and while I find them to be extremely delicious they are NOT an easy “make at home” dinner! So, let me introduce you to this winner winner chicken dinner. Not too sure what the actually means, but this EASY and tasty chicken dish is a crowd pleaser (can easily be doubled or if you are really hungry tripled!) and follows the lovely mexicana theme for a spicy Christmas eve!
Chicken Enchiladas with Salsa Verde
Slightly adapted from Cooking Light
- 1 cup chopped onion ( 1 medium onion)
- 1/2 cup chopped fresh cilantro (about one bunch of cilantro)
- 2 garlic cloves, minced
- 1 (7-ounce) bottle salsa verde*
- 2 cups shredded cooked chicken breast
- 8oz 1/3-less-fat cream cheese, softened
- 1/2 cup fat-free, less-sodium chicken broth
- 12 (6-inch) corn tortillas
- Cooking spray
- 1/4 cup shredded Mexican cheese (really any shredded cheese will work!)
- 1/2 teaspoon chili powder
- 4 lime wedges
- Cilantro sprigs (optional)
*Verde means green en español and salsa verde is a salsa made of tomatillos like this delicious one made by Amanda. To make this dinner, buying a bottled sauce makes it much easier and gives you more time to be drinking peppermint mochas or spiked eggnog!
- 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 shredded cheese and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.