- 1 C – 2 C bottled mild green taco sauce or salsa (Medium is so much better!)
- 1/4 C cilantro sprigs (or more)
- 1/4 C parsley sprigs
- 1T lime juice (or more)
- 2 cloves garlic
- 2C chopped cooked chicken/turkey
- 3/4 C shredded mozzarella
- 6 flour tortillas (7″)
Heat oven to 350; Spray rectangular baking dish, 11x7x2 with nonstick cooking spray; Taco sauce, cilantro, parsley, lime juice, and garlic – blend or process until smooth; Reserve half of mixture; Mix half of salsa mixture, chicken and 1/4 C cheese;
Spoon about 1/4 C chicken mixture into each tortilla, roll and place seam down in baking dish. Pour remaining sauce over enchiladas; Sprinkle with remaining cheese; Bake 20 -25 minutes or until hot.
From Laura Koths via Marsh Drege