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Ingredients
| enchilada sauce: 10 oz |
| fresh cilantro (coriander): 1/4 cup |
| parsley: 1/4 cup |
| lime juice: 1 Tbl |
| garlic: 2 cloves |
| chicken broth: 2 cups (cooked) |
| mozzarella cheese, nonfat (shredded): 1 cup |
| flour tortillas: 6 tortillas |
| limes: 1 (cut into wedges) |
Chicken Enchiladas
Credit: www.bettycrocker.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
6 serving(s)
Tags
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- In blender or food processor, place enchilada sauce, cilantro, parsley, lime juice and garlic. Cover; blend on high speed about 30 seconds or until smooth.
- In small bowl, mix chicken and 3/4 cup of the cheese. Divide chicken mixture among tortillas. Roll tortillas around chicken mixture; place seam sides down in baking dish. Pour sauce mixture over enchiladas.
- Cover; bake 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until hot. Serve with lime wedges. Garnish with additional cilantro sprigs if desired.