Diet Chicken Enchiladas

I miss Mexican food a lot since being on Weight Watchers. However, I have actually found (or modified) a few recipes that are pretty close to giving me the fix that I crave sometimes. Here is a recipe for chicken enchiladas. It is definitely not as cheesy as I am used to, but still yummy. Only two points per enchilada! If anybody's interested, let me know and I'll post more.

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 (such as Herdez brand)
2 cups (8 oz) shredded cooked chicken breast
1/3 cup (3 oz) 1/3-less-fat cream cheese, softened
1 cup chicken broth
12 corn tortillas (be sure to get the 30-40 calorie ones, we like the Lynn Wilson's brand)
2/3 cup (2.5 oz) crumbled queso fresco
1/2 teaspoon chili powder

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 10 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Divide chicken mixture into 12 equal parts and spoon it down the center of each tortilla; roll up. Place each tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray.

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 and cilantro sprigs, if desired.