Chicken Enchiladas with Salsa Verde

For something that is for the most part 'healthy', these were really good. The recipe says it makes 8, but I only fit 6 in my dish and really there wasnt enough filling to make 8. I might have used a bigger size tortilla though.

Ingredients:

• 1 cup chopped onion
• 1/4 cup chopped fresh cilantro
• 2 garlic cloves, minced
  
• 1 (7-ounce) bottle salsa verde
  
• 2 cups shredded cooked chicken breast
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
• 1 cup fat-free, less-sodium chicken broth
• 8 (6-inch) corn tortillas
• Cooking spray
  
• 1/4 cup (1 ounce) crumbled queso fresco (I couldnt find this so I used shredded cheddar)
  
• 1/2 teaspoon chili powder 4 lime wedges
• Cilantro sprigs (optional)
  

Directions:

• Preheat oven to 425°.

• 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 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 and chili powder.
  
• Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.