Ingredients


1 cup chopped onion $
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 (7-ounce) bottle salsa verde (such as Herdez brand)
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
1/2 teaspoon chili powder
4 lime wedges
Cilantro sprigs (optional)


Preparation

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.

We used to cook the enchiladas directly in our skillets, that aside. I think you got the real deal with those 'enchiladas de pollo', especially with the 'Herdez' brand.  

I think the cheese is an important part of this dish but I see it skipped in other recipes so I am happy to find this one has both the corn tortillas and the fresh cheese.