Ingredients
1 cup chopped onion
1/2 cup chopped fresh cilantro
2 garlic cloves, minced
15 oz. (usually one bottle) salsa verde (such as Herdez brand)
2 cups shredded cooked chicken breast
1/2 cup (4 ounces) cream cheese, softened
2 jalapeño peppers, chopped
8 (6-inch) corn tortillas
Cooking spray
1 cup crumbled queso fresco, divided
1 teaspoon chili powder
1/2 cup pecan chips, toasted
4 lime wedges
Preheat oven to 425°.
Combine first 4 ingredients in a blender; process until smooth. Combine chicken, cream cheese, 1/2 cup queso fresco chees, and jalapeño peppers in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
Working in batches, soften tortillas in microwave for 30 seconds. 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 and chicken mixture.
Pour remaining salsa mixture over enchiladas; sprinkle evenly with remaining queso fresco and chili powder. Top with toasted pecans.
Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges.
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