Chicken Enchiladas with Salsa Verde


  • 4 chicken breasts
  • Non-stick cooking spray
  • 1 1/2 cups salsa verde
  • 12 six inch tortillas
  • 3/4cup part-skim ricotta cheese
  • 3/4cup shredded reduced fat Monterry Jack cheese
  • 1/2cup chopped fresh cilantro


  1. Boil the chick for ~15 minutes then cool and shred.
  2. Spray a 9×13″ baking dish with non-stick spray.
  3. Put the salsa in a shallow plate.
  4. Dip both sides of a tortilla in the salsa.
  5. Top the tortilla with ~1/4cup of the chicken, ~1 tablespoon of the ricotta, and ~1/2 tablespoon of the Monterrey Jack cheese.
  6. Fold in the ends and roll the tortillathen place it seem side down in the baking dish.
  7. Repeat for remaining tortillas and chicken.
  8. Pour remaining salsa and Monterrey Jack cheese over the enchiladas.
  9. cover with plastic wrap and vent one corner.
  10. Microwave on high for five minutes until the cheese is melted and the enchiladas are heated through.
  11. Sprinkle with the cilantro.
  • WW Points: 7


  • We use a rotisserie chicken from the supermarket and shred the meat off of it.
  • We use a generic Mexican mix of part skim pre-shredded cheese.
  • We don’t add the cilantro.

Cooking time (duration): 20

Number of servings (yield): 6

Culinary tradition: Mexican

Microformatting by hRecipe.

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