Chicken Enchiladas

• 1 c. mild salsa
• 1/4 c. cilantro sprigs
• 1/4 c. parsley sprigs
• 1 tsp. lime juice
• 2 cloves garlic
• 2 c. chopped cooked chicken
• 3/4 c. grated Mozzarella cheese
• 6 flour tortillas

1. Heat oven to 350u0b0.
2. Spray baking dish (11 x 7 x 1 1/2-inch) with nonstick cooking spray.
3. Place cilantro sprigs, parsley sprigs, salsa, lime juice and garlic in blender or food processor. Blend for 30 seconds or until smooth.
4. Reserve half of mixture. Mix remaining salsa mixture, the chicken and 1/4 cup of cheese. Spoon about 1/4 cup chicken mixture in each tortilla.
5. Roll up tortilla and place, seam side down, in baking dish.
6. Pour remaining sauce over enchiladas.
7. Sprinkle with remaining cheese. Bake, uncovered, 20 to 25 minutes.

salsa, cilantro sprigs, parsley sprigs, lime juice, garlic, chicken, mozzarella cheese, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=661264 (may not work)