Enchilada Recipes

Chicken Enchiladas With Lime

1 can enchilada sauce
1/4 cup cilantro sprigs
1/4 cup parsley sprigs
1 tablespoon lime juice
2 cloves garlic
2 cups chopped cooked chicken or turkey
1 cup shredded mozzarella cheese (4 oz)
6 flour or corn tortillas
1 medium lime, cut into wedges

1.    Heat oven to 350°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray.
2.    In blender or food processor, place enchilada sauce, cilantro, parsley, lime juice and garlic. Cover; blend on high speed about 30 seconds or until smooth.
3.    In small bowl, mix chicken and 3/4 cup of the cheese. Divide chicken mixture among tortillas. Roll tortillas around chicken mixture; place seam sides down in baking dish. Pour sauce mixture over enchiladas.
4.    Cover; bake 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until hot. Serve with lime wedges. Garnish with additional cilantro sprigs if desired.

Chicken & Black Bean Enchiladas

1      pound         boneless skinless chicken breast
3      slices        bacon
2      cloves        garlic — minced
1 1/2  cups          salsa
2      cups          black beans — undrained
1                    red bell pepper — chopped
1      teaspoon      ground cumin
1      bunch         green onion — chopped
6      ounces        monterey jack cheese — shredded
Pepper to taste
12                    flour tortillas

Cut chicken into cubes; set aside.  In skillet cook bacon until crisp.
Remove bacon to paper towel to soak any excess grease and discard any grease
in skillet.
In same skillet, coat with no stick cooking spray, and saute chicken
and garlic until chicken is almost done.
Stir in 1/2 cup salsa, beans, red pepper, cumin, salt and pepper to
taste.  Simmer in green onions and reserved bacon.
Divide chicken-bean mixture among 12 tortillas, placing down center of
each tortilla.  Top with 1 tablespoon shredded cheese.  Roll up and place
seam side down in 13×9x2 inch baking dish coated with spray.   Spoon
remaining 1 cup salsa evenly over enchiladas.  Top with remaining cheese.
Bake at 350* for 15 minutes or until thoroughly heated and cheese is
melted.