- 1 cup bottled mild taco sauce or salsa
- 1/4 cup cilantro sprigs
- 1/4 cup parsley sprigs
- 1 tablespoon lime juice
- 2 cloves garlic
- 2 cups chipped cooked chicken or turkey
- 3/4 cup shredded part skim mozzarella cheese
- 8 flour tortillas
Heat oven to 350
Spray rectangular baking dish with nonstick cooking spray.
Place taco 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 salsa mixture, the chicken and 2/4 of the cheese. Spoon onto each tortilla. Roll tortilla around filling; place seam side down in baking dish. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake uncovered 20 to 25 minutes.