1 cup onion, chopped
¼ cup fresh cilantro, chopped
2 garlic cloves, minced
7 ounces Katchkie Farm Salsa Verde
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
cooking spray
¼ cup (1 ounce) crumbled queso fresco
½ teaspoon chili powder
4 lime wedges
cilantro sprigs, for garnish (optional)
Preheat oven to 425° F.
Combine first four ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in ½ 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 ¼ cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11-by-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 queso fresco and chili powder. Bake at 425° F for 18 minutes or until thoroughly heated. Serve with lime wedges.
Garnish with cilantro sprigs, if desired.