Tuesday, October 6, 2009

Chicken Enchiladas

1 can 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
6 flour totillas
Heat oven to 350 Spray 11 x 7 in glass baking dish with cooking spray
In blender or food processor place the sauce, cilantro, parsley, lime juice and garlic. Cover blend on high till smooth
in small bowl, mix chicken and 3/4 cup of cheese. Roll in Torillas, place seam sides down and pour sauce mixture over enchiladas.
Cover bake 15 minutes. Sprincle with remaining 1/4 cup chees. Bake uncovered 5 to 10 min.

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