Enchilada

These enchiladas are my favorite.

This recipe is from one of Emily's cookbooks (I won't say whose in case she doesn't want her name on my blog). I like it because it is so basic. No cream-of-anything soup--so it is low sodium. And no sour cream--so it is low fat too. It also contains fresh ingredients--that makes it so yummy! I usually double the recipe.

1 c. mild green salsa (I like Herdez)
1/4 cup cilantro sprigs
1/4 cup parsley sprigs (I like Italian parsley)
1 T. lime juice
2 cloves garlic
2 cups chopped cooked chicken
3/4 cup mozzarella cheese
6 tortillas (I like corn)

Heat oven to 350. Spray 11X7 baking dish with cooking spray. Place salsa, cilantro, parsley, lime juice, and garlic in blender or food processor. Blend about 30 seconds or until smooth. Reserve half the mixture. Mix remaining mixture, chicken and 1/4 cup cheese. Spoon about 1/4 cup chicken mixture onto each tortilla. Roll tortilla around filling, place seam side down in baking dish. Pour reserved sauce mixture over enchiladas. Sprinkle with remaining cheese. Back covered for 20-25 minutes.