Easy ~ Chicken Enchiladas Verdes

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> Chicken Enchiladas Verdes

>

> 2 cups chopped cooked chicken breast

> 1-1/4 cups crumbled queso fresco cheese, divided

> 2 cups bottled salsa verde, divided

> 2 tsps ground cumin

> Cooking spray

> 1 cup fat-free, less-sodium chicken broth

> 8 (6-inch) corn tortillas

>

> Preheat oven to 400 deg F.

>

> Combine chicken, 3/4 cups cheese, 3/4 cup salsa verde, and cumin in a

> medium bowl.

>

> Spread 1/2 cup salsa verde on bottom of an 11 x 7 inch dish coated with

> cooking spray.

>

> Heat chicken broth in a small saucepan. Dip 1 tortilla at a time into hot

> broth; remove, and spoon 1/2 cup chicken mixture down the center of

> tortilla. Roll up and place, seam side down, over salsa in baking dish.

> Repeat with remaining tortillas and chicken

>

> Spoon remaining 3/4 cup salsa evenly over enchiladas; sprinkle with

> remaining 1/2 cup cheese. Cover with quick-release foil. Bake at 400 deg F

> for 20

> minutes; uncover and bake an additional 10 minutes or until cheese is

> lightly browned.

>

> Serves 4(2 enchiladas).

> Exchanges: 2 Starch; 4 Lean Meat

> Calories 346;Carbs 29g;Fat 10g;Fiber 2g;Protein 34g;Chol 84mg;Sodium 699mg

> Weight Watchers Shortcut Cookbook

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>