CHICKEN ENCHILADAS WITH SALSA VERDE

1 Cup chopped onion 1/4 Cup Chopped fresh Cilantro 2 Garlic Cloves, minced 1 (7 oz) Bottle Salsa Verde 2 Cups Shredded cooked Chicken 13/ Cup Less fat Cream Cheese, softened

1 Cup Fat Free Less Sodium Chicken Broth 8 (6 inch) Corn Tortillas Cooking Spray 1/4 Cup Crumbled queso Fresco 1/2 Teaspoon Chili Powder 4 lime Wedges

Preheat oven to 425. Combine first 4 ingredients in a blender. Process until smooth. Combine chicken and Cream Cheese in a bowl. Stir in 1/2 Cup Salsa Mixture. Bring broth to a simmer in a pan. Add 1 tortilla at a time cook 20 seconds, turn once. Drain onn Paper towels. Spoon 1/4 cup chicken mixture in the center of the tortilla and rool up. Place seam side down in a 11 x 7 baking pan. Pour remaining salsa of the top. Sprinkle the queso fresco and chili Powder evenly over the top. Bake for 18 minutes. Serve with the lime wedges

Cal: 327, fat 9.5, Protein 28.5, Carbs 31, Fiber 3.3, Chol 78, Sodium 493 4 servings (2 enchiladas)

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Updated 07/11/06