Hope everyone has had a wonderful weekend. Sundays are always big cooking days at our house and I’m excited to share one of our favorite recipes. As an on-again off-again Weight Watchers devotee, I have quite the cache of Weight Watchers recipes in rotation. If you’ve ever followed the program, you were probably as surprised as I was that the food actually tastes GOOD. There have been some misses in the past, but by and large, we’ve found some great recipes that we use every week. Currently in my favorites rotation? The Salsa Verde Chicken Enchiladas. They are so delicious, filling and so flavorful. Enjoy!
4 oz shredded Monterey Jack cheese (about 1 cup), divided
1 (16-0z) jar salsa verde, divided
1/2 cup light sour cream
1/4 cup chopped fresh cilantro, divided
Cilantro sprigs (optional)
1. Preheat broiler.
2. Warm tortillas according to package directions; keep warm.
3. Combine chicken, 2 oz cheese, 1/2 cup salsa, sour cream, and 2 tablespoons cilantro in a microwave-safe bowl. Microwave at High 2 minutes or until thoroughly heated.
4. Spread 1 cup salsa in the bottom of a 13×9 inch baking pan coated with cooking spray. Spoon about 1/2 chicken mixture down center of each tortilla; roll up. Place seam side down in prepared pan. Top with about 1/2 cup salsa; sprinkle with 2 oz cheese.
5. Broil 3 minutes or until cheese melts. Sprinkle with two tablespoons cilantro. Garnish with cilantro sprigs, if desired. Serves 8 (serving size: 1 enchilada).