Chicken Enchiladas

From "Betty Crocker's New Choices Cookbook"

Ingredients

• 1 cup bottled mild green taco sauce or salsa
• 1/4 cup cilantro sprigs
• 1/4 cup parsley sprigs
• 1 Tbl 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)

Serves 6

Directions:

1. Heat oven to 350 degrees.
2. Spray rectangular baking dish, 11x7x1 1/2 inches, with nonstick cooking spray.
3. Place taco sauce, cilantro, parsley lime juice and garlic in blender or food processor
4. Cover and blend on high speed about 30 seconds or until smooth. Reserve half of mixture.
5. Mix remaining salsa mixture, the chicken and 1/4 cup of the cheese.
6. Sppon about 1/4 cup chicken mixture onto each tortilla.
7. Roll tortilla around filling; place seam side down in baking dish.
8. Pour remaining sauce over enchiladas.  Sprinkle with remaining cheese.
9. Bake uncovered 20 to 25 minutes or until hot.
10. Serve with lime wedges if desired.

CALORIES 320; PROTEIN 22 G; CARBOHYDRATE 36 G; FAT 10 G (unsaturated 6 g saturated 4 g; DIETARY FIBER 2 G; CHOLESTEROL 50g; SODIUM 750 mg; POTASSIUM 340 mg

Submitted By:  Carla Alvarez

Comments:  This is a recipe that I use as a "make ahead meal."  I make several batches at a time up to step 8, freeze them, and then defrost and bake them when needed.