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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!
- Heat oven to 350.
- Spray rectangular 11x7 baking dish 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.
- Mix remaining sauce mixture, chicken (or turkey) and 1/4 cup of the cheese.
- Spoon about 1/4 cup chicken (or turkey) mixture onto each tortilla.
- Roll tortilla around filling, place seam side down in baking dish.
- Pour reserved sauce mixture over enchiladas.
- Sprinkle with remaining 1/2 cup cheese.
- Bake uncovered 20-25 minutes or until hot.
- Serve with lime wedges.
These were phenomenal! We used leftover turkey from Thanksgiving. They were so flavorful. I will definitely make these again. There is no parsley called for in the ingredient list, but there is in the directions, so we just used all cilantro. I think this was fine. Thanks so much for posting!
My friend at work makes these enchiladas and they are sooo good! She gave me the recipe, and I would have posted it, but you already have :) The only thing different is she uses 1/2 cup cilantro sprigs and 1/4 parsley sprigs. Also she said it tastes better using garlic powder instead of garlic cloves. I'm excited to make this recipe for myself, they are to die for IMO! Make sure you serve with sour cream, refried beans and rice! :)
DD made this for their supper and none left for mom when she got home from work and they all said it was great. Didn't use the cilantro as N/A and used leftover cooked turkey. I will have to try this for myself next time there is leftover poultry.