Chicken or Turkey Enchiladas |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I found this recipe in an old Betty Crocker grocery store recipe book (my friend gave me a huge pile of them, so I have made quite a few). This is a very different and much lower fat version than the ones that use cream of chicken soup. My whole family enjoyed these, even the 5 year old! Ingredients:
1 cup mild green chili salsa (salsa verde) |
1/4 cup fresh cilantro stem |
1 tablespoon lime juice |
2 cloves garlic |
2 cups chopped cooked chicken or 2 cups cooked turkey |
3/4 cup shredded mozzarella cheese |
6 flour tortillas (6-8 inches in diameter) |
1 medium lime, cut into wedges (optional) |
Directions:
1. Heat oven to 350.
2. Spray rectangular 11x7 baking dish with cooking spray.
3. Place green 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.
5. Reserve half of mixture.
6. Mix remaining sauce mixture, chicken (or turkey) and 1/4 cup of the cheese.
7. Spoon about 1/4 cup chicken (or turkey) mixture onto each tortilla.
8. Roll tortilla around filling, place seam side down in baking dish.
9. Pour reserved sauce mixture over enchiladas.
10. Sprinkle with remaining 1/2 cup cheese.
11. Bake uncovered 20-25 minutes or until hot.
12. Serve with lime wedges.
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