Chicken Enchiladas with Salsa Verde

1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 (7 oz) bottle salsa Verde
2 cups shredded cooked chicken breast
1/3 cup (3 oz) 1/3 less-fat cream cheese, softened
1 cup fat free, less sodium chicken broth
8 (6 inch tortillas)
Cooking spray
1/4 cup (1 oz) crumbled queso fresco
1/2 teaspoon chili powder
4 lime wedges
Cilantro sprigs

Preheat over to 425 degrees

Combine first 4 ingredients 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.

Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11X7-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 and chili powder. Bake at 425 degrees for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs.

I also added a dollop of sour cream to the top of each enchilada. The recipe didn't call for this since it was a "light" recipe; so I figured by adding the sour cream I was bringing it back up to a "regular" recipe.

I also added a little extra cheddar cheese :)

Mexican Lasagna - Perfect for any Game Day!

This is a recipe I got from my friend Heather who use to work with me. It is fabulous and super easy to make, and 3 out of 3 boys will tell you its heaven in a caserole dish*.

Preheat overn to 375 degrees

Ingredients: You can use any of your favorite Mexican ingredients; these are just what I like to use!

Package of Low Carb/Wheat Flour Tortillas

One can of black beans

1 Block pepper jack cheese

1 Block chedder cheese

1 can enchilada sauce

1 can chopped green chilis

1 can corn

Meat: I use both ground trukey (1 package) for this and I have also used broiled pulled chicken (3 - 4 breasts)

1 cup sour cream

Fresh salsa

2 fresh avocados (squeeze a little lemon juice to enhance the flavor)

Step 1: Lightly butter or vegatable oil a caserole dish (i prefer rectangle) to ensure nothing sticks

Step 2: Layer bottom of dish with enough tortillas to cover (may have to trim and place accordingly) and spread thin layer of enchillada sauce on top

Step 3: add a thin layer of meat with the about half the green chilis

Step 4: add enough of both kinds of cheeses to cover meat layor

Step 5: Spread a thin layer of sour cream on the next layer of tortillas and place sour cream side down onto the previous layor, then spread top with enchillada sauce

Step 6: add corn and black beans

Repeat Steps 4 & 5

Repeat Steps 3-5, then top with cheese

Baking Instructions: Cover with foil and bake for 30 minutes. Uncover, and bake for 10 more or until cheese is golden brown and bubbly. Serve with fresh salsa and avocados and your favorite tortilla chips. Also freezes well :)

*Derek Bunyard, Dustin Sherwood, Mike McCarthy