(24) Chicken Enchiladas (Bonnie Sue Fitt Andrus)

6 servings
1 c mild green sauce (salsa verde) or salsa
1/4 c cilantro sprigs
1/4 parsley sprigs
1 T lime juice
2 cloves garlic
2 c chopped cooked chicken or turkey
3/4 c shredded mozzarella cheese (3 oz)
6 flour tortillas (6-8 inches in diameter)
1 medium lime, cut into wedges
Heat oven to 350 degrees. Spray rectangular baking dish, 11 X 7 X 1 1/2 inches, with cooking spray. Place green 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 of mixture.
Mix remaining sauce mixture, the chicken and 1/4 cup of the cheese. Spoon about 1/4 cup of the chicken mixture onto a tortilla. Roll tortilla around filling.  Place seam side down in baking dish. Pour reserved sauce mixture over enchiladas. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 20 to 25 minutes or until hot. Serve with lime wedges.
1 serving: Calories 210, Fiber 2g, Fat 8g (Saturated 3g), Cholesterol 50 mg, Sodium 420 mg, Protein 20 g, Carbohydrate 17 g. Food exchanges: 1 Starch; 2 1/2 Lean Meat