Enchiladas Verdes De Pollo

If you're looking for an easy, pretty darn healthy, full of flavor, weeknight keeper meal (who isn't?), you must, must, must try this recipe.  The star of the show is by far the green salsa mixture, which is bursting with flavor.  I was shocked by how delicious these were, as was my husband, especially considering the original recipe came from a diabetes cookbook...shhh.  I'll definitely be making these again.  Very soon.  Very, very soon.  And you should too!

Enchiladas verdes de pollo

Ingredients

• 1 1/4 cup medium green salsa
• 1/4 cup fresh cilantro
• 1/4 cup fresh parsley
• 1 tablespoon lime juice
• 2 garlic cloves
• 2 1/2 cups chopped cooked chicken (approx. 3 breasts)
• 1 cup shredded mozzarella cheese, divided
• 6 tortillas (6-8 inches in diameter)
• 1 lime, cut into wedges (optional)

Directions

1. Preheat oven to 350 degrees.
2. In a food processor or blender, combine green salsa, cilantro, parsley, lime juice, and garlic.  Blend on high speed just until smooth.
3. Mix together half of the salsa mixture, the chicken, and 1/3 cup of the cheese.
4. Spray an 11x7 glass baking dish with non-stick cooking spray.
5. Fill each tortilla with approximately 1/4 cup of the chicken mixture.  Place seem side down in the baking dish.
6. Pour the remaining salsa mixture over the filled tortillas.  Top with 2/3 cup of the mozzarella cheese.
7. Bake for 20 minutes, uncovered, or until heated through.  Garnish with lime wedges (optional)

*Recipe courtesy of a friend of mine who discovered the original recipe in the Betty Crocker Diabetes Cookbook of all places...surprise surprise!  I followed the suggestions in my friend's post for modifying it if you're not on any dietary restrictions, but if you are and you want it to be more diabetes friendly, you'll only need to reduce the following ingredients:  Use only 1 cup of green salsa, 2 cups of chicken, and reduce the mozzarella cheese to only 3/4 cup total (using 1/4 cup in the chicken filling mixture and only 1/2 cup as the topping).