Chicken Enchiladas with Salsa Verde
Posted on May 4, 2010 by Leslie Blythe No comments
Queso Fresco
Today, I am posting a cheese with a recipe for Cinco de Mayo. Queso fresco is the most widely used cheese in Mexican cooking. The firm-textured fresh white cheese (its name translates as “fresh cheese”) is slightly salty, with a mild, tangy taste similar to farmer’s cheese. Like other fresh cheeses, queso fresco is lower in fat and sodium (despite its salty flavor) than aged cheeses.
It’s derived from cow’s milk, it is white in color, crumbly in texture and most importantly, has a fresh milky taste. Introduced to Early México from Spain, Queso Fresco has become a staple in most Hispanic households. This white cheese can be eaten as is, crumbled over foods or baked in any of your Mexican recipes since it softens but does not melt.
Chicken Enchiladas with Salsa Verde
Serves 4
1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 (7 oz) bottle salsa verde (such as Herdez brand)
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
1/4 cup (1 oz) crumbled queso fresco
1/2 tsp chili powder
4 lime wedges
Cilantro sprigs (optional)
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 queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.
