Recipe Repertoire number twenty-two.

Chicken Enchiladas with Salsa Verde

1 c. chopped onion

1/4 c. chopped fresh cilantro

2 garlic cloves, minced

1 7-oz. jar salsa verde

2 c. shredded cooked chicken

1/3 c./3 oz. cream cheese, softened

1 c. chicken broth

8 tortillas

1/4 c. shredded monterey jack

1/2 tsp. chili powder

4 lime wedges

Preheat oven to 425 degrees.  Combine first four ingredients in a blender; process until smooth.  Combine chicken and cream cheese in a large bowl.  Stir in 1/2 cup salsa mixture. 

Bring broth to a simmer in a medium skillet.  Working with one tortilla at a time, add tortilla to pan and cook 20 seconds or until moist, turning once.  Remove tortilla; drain on paper towels. 

Spoon about 1/4 c. chicken mixture down center of tortilla; roll up.  Place tortilla, seam-side down, in an 11 x 7 baking dish coated with cooking spray.  Repeat with remaining tortillas (broth, chicken, roll).

Pour remaining salsa mixture over enchiladas; sprinkle with cheese and chili powder.  Bake for 18 minutes or until heated through.  Serve with lime wedges and garnish with additional cilantro.