Chicken Enchiladas

 

1

can (10 oz) Old El Paso® enchilada sauce

1/4

cup cilantro sprigs

1/4

cup parsley sprigs

1

tablespoon lime juice

2

cloves garlic

2

cups chopped cooked chicken or turkey

1

cup shredded mozzarella cheese (4 oz)

6

Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)

1

medium lime, cut into wedges

• 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• 2 In blender or food processor, place enchilada sauce, cilantro, parsley, lime juice and garlic. Cover; blend on high speed about 30 seconds or until smooth.
• 3 In small bowl, mix chicken and 3/4 cup of the cheese. Divide chicken mixture among tortillas. Roll tortillas around chicken mixture; place seam sides down in baking dish. Pour sauce mixture over enchiladas.
• 4 Cover; bake 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until hot. Serve with lime wedges. Garnish with additional cilantro sprigs if desired.