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    Chicken Enchiladas


    Source of Recipe


    Betty Crocker


    List of Ingredients


    • 1 cup mild green sauce (salsa verde) or salsa
    • 1/4 cup cilantro sprigs
    • 1/4 cup parsley sprigs
    • 1 T lime juice
    • 2 cloves garlic
    • 2 cups chopped cooked chicken
    • 3/4 cup shredded mozzarella cheese
    • 6 flour tortillas (6 to 8 inches in diameter)
    • 1 medium lime, cut into wedges


    Instructions


    1. Preheat oven to 350 degrees. Spray rectangular baking dish, 11x7x1 1/2 inches with cooking spray. Place green sauce, cilantro, parsley, lime juice and garlic in food processor. Cover and blend on high speed about 30 seconds or until smooth. Reserve half of mixture.
    2. Mix remaining sauce mixture, the chicken and 1/4 cup of the cheese. Spoon about 1/4 cup chicken mixture onto each tortilla. Roll tortilla round filling; place seam side down in baking dish.
    3. Pour reserved sauce mixture over enchiladas. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 20 to 25 minutes or until hot. Serve with lime wedges.


    Final Comments


    6 servings
 

 

 

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