Recipe by ChipotleChick
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!
Top Review by Dr. Jenny
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!
- 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 See How It's Made
- 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.