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1 cup bottled mild green taco sauce
or salsa
1/4 cup cilantro sprigs
1/4 cup parsley sprigs
1 tablespoon lime juice
2 cloves garlic
2 cups chopped cooked chicken or
turkey
3/4 cup shredded part-skim mozzarella
cheese
6 flour tortillas (7 inches in
diameter)
Depending on your preference, use mild or hot bottled salsa for these lime-spiced enchiladas.
Heat oven to 350 degrees. Spray rectangular pan, 11 X 7 X 1-1/2 inches, with nonstick cooking spray. Place taco sauce, cilantro, parsley, lime juice and garlic in blender or food processor. Cover and blend on high speed about 30 seconds or until smooth. Reserve half the mixture.
Mix remaining salsa mixture, the chicken and 1/4 cup of the cheese. Spoon about 1/4 cup chicken mixture onto each tortilla. Roll tortilla around filling; place seam side down in baking dish. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake uncovered 20 to 25 minutes or until hot. Serve with lime wedges if desired. 6 servings
or salsa
1/4 cup cilantro sprigs
1/4 cup parsley sprigs
1 tablespoon lime juice
2 cloves garlic
2 cups chopped cooked chicken or
turkey
3/4 cup shredded part-skim mozzarella
cheese
6 flour tortillas (7 inches in
diameter)
Depending on your preference, use mild or hot bottled salsa for these lime-spiced enchiladas.
Heat oven to 350 degrees. Spray rectangular pan, 11 X 7 X 1-1/2 inches, with nonstick cooking spray. Place taco sauce, cilantro, parsley, lime juice and garlic in blender or food processor. Cover and blend on high speed about 30 seconds or until smooth. Reserve half the mixture.
Mix remaining salsa mixture, the chicken and 1/4 cup of the cheese. Spoon about 1/4 cup chicken mixture onto each tortilla. Roll tortilla around filling; place seam side down in baking dish. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake uncovered 20 to 25 minutes or until hot. Serve with lime wedges if desired. 6 servings
