Enchiladas en Salsa Verde

Adapted

1 28 oz. can Las Palmas Green Enchilada Sauce
1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
2 cups (1 pound) shredded cooked chicken breast
3 ounces cream cheese, softened
8 (6-inch) corn tortillas
Cooking spray
4 oz. queso fresco cheese, crumbled or pepper jack cheese, shredded
1/2 teaspoon chili powder
4 lime wedges
Cilantro sprigs (optional)

Preheat oven to 425º.

Combine sauce, onion, cilantro and garlic 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.

Heat tortillas in microwave inside towels or tortilla warmer until soft. 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 and napped with sauce.

Pour remaining salsa mixture over enchiladas (I usually have some sauce left over). Sprinkle evenly with cheese and chili powder. Bake at 425º for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

4 servings (serving size 2 enchiladas and 1 lime wedge)