Chicken Enchiladas With Lime
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.
