Enchiladas Verdes Lite (Green Chicken Enchiladas)

This is coming from memory, but it was originally found in a cooking light cookbook. It was always a favorite when I made it. This is also a double recipe if I remember correctly.

• Ready In: 25 mins
• Serves: 10
• Yields: 20 enchiladas

Ingredients

• 3  chicken breasts, cooked and shredded
• 2 (16 ounce) jars green chili salsa
•  cilantro, chopped
•  fresh lemon juice
• 3 -4  garlic cloves
• 2 (8 ounce) bags part-skim mozzarella cheese
• 20  reduced-fat tortillas

Directions

1. Preheat oven to 350°F.
2. In a blender or food processor, add salsa, cilantro and lemon juice to taste, and peeled garlic cloves. Mix until garlic is well chopped and blended into mixture.
3. In a bowl, blend half the salsa mixture, shredded chicken, and half the mozzarella.
4. Spoon equal amounts of chicken mixture into each tortilla, roll, and place in a large baking dish.
5. Top with the remainder of the salsa mixture and sprinkle with the remainder of the cheese.
6. Heat in oven until warm or until salsa and cheese are bubbly.