On Sunday, I prepared the stuffing for our dinner tonight. This way Paula could just make the enchiladas, bake them while she showered and got ready for work and thus bring them to school for the three of us to enjoy for dinner. TJ found the recipe from Cooking Light. Salsa Verde Enchiladas. It was a relatively easy recipe to make and definitely a tasty dish to have for dinner.  Start by preheating the oven to 425°. Combine 1 cup chopped onion , 1/4 cup chopped fresh cilantro, 2 garlic cloves, minced,  and 7-ounces of bottled salsa verde in a blender. Process until smooth. Combine 2 cups of chopped rotisserie chicken and 1/3 cup of cream cheese in a large bowl. Stir in 1/2 cup of the salsa mixture while reserving the rest of the salsa mixture. Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 10 seconds or until moist, turning once. (Don’t let them sit in the broth any longer or  you won’t be able to use them!!) Remove tortilla and 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 or mexican blend cheese and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges and fresh chopped cilantro, if desired.

Chicken Enchiladas with Salsa Verde Recipe