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Chicken and Cilantro Enchiladas
Donna Smith
Ingredients
1 1/2 cups mild salsa verde (green sauce)*
1/2 cup fresh cilantro leaves
1 tablespoon fresh lime juice
3 cloves garlic, chopped
2 cups shredded, cooked chicken
1 cup shredded Monterey Jack or mozzarella cheese
6 flour tortillas
Black pepper, to taste
Directions
In a blender, combine the salsa verde, cilantro leaves, lime juice and garlic. Pulse until smooth.
In a bowl, combine half of the prepared green sauce, chicken and half of the cheese. Season with black pepper to taste.
Divide the mixture evenly among the flour tortillas. Roll up and place seam side down in a baking dish that has been sprayed with vegetable cooking spray. Pour the remaining green sauce over the enchiladas and top with the remaining cheese.
Bake at 350 degrees F for 20 to 25 minutes.
Suggestions
*Salsa verde can be found in the Mexican section of most grocery stores. It comes canned and jarred.