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Cook'n with Betty Crocker 
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Chicken Enchiladas |
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Serves: 6 Print this Recipeprep: 25 min bake: 25 min 1 cup mild green enchilada sauce (salsa verde) or salsa 1/4 cup cilantro sprigs 1/4 cup parsley sprigs 1 tablespoon lime juice 2 cloves garlic 2 cups chopped cooked chicken 3/4 cup shredded mozzarella cheese (3 ounces) 6 flour tortillas (6 to 8 inches in diameter) 1 medium lime, cut into wedges 1. Heat oven to 350°. 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. 2. Mix remaining sauce mixture, the chicken and 1/4 cup of the cheese. Spoon about 1/4 cup chicken mixture onto each tortilla. Roll tortilla around filling; place seam side down in baking dish. 3. 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. wing it! Who doesn't love enchiladas? Take this tasty dish to your next potluck and watch it disappear. 1 SERVING: Calories 275 (Calories from Fat 80); Fat 9g (Saturated 3g); Cholesterol 50mg; Sodium 510mg; Carbohydrate 28g (Dietary Fiber 2g); Protein 21g * % DAILY VALUE: Vitamin A 12%; Vitamin C 8%; Calcium 18%; Iron 14% * DIET EXCHANGES: 2 Starch, 2 Medium-Fat Meat * CARBOHYDRATE CHOICES: 2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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