Enchiladas Verdes Lite (Green Chicken Enchiladas)

• 3 chicken breasts, cooked and shredded
• 2 (16 ounce) jars green chili salsa
• cilantro, chopped
• fresh lemon juice
• 3 -4 garlic cloves
• 2 (8 ounce) bags part-skim mozzarella cheese
• 20 reduced-fat tortillas

1. Preheat oven to 350F.
2. In a blender or food processor, add salsa, cilantro and lemon juice to taste, and peeled garlic cloves.
3. Mix until garlic is well chopped and blended into mixture.
4. In a bowl, blend half the salsa mixture, shredded chicken, and half the mozzarella.
5. Spoon equal amounts of chicken mixture into each tortilla, roll, and place in a large baking dish.
6. Top with the remainder of the salsa mixture and sprinkle with the remainder of the cheese.
7. Heat in oven until warm or until salsa and cheese are bubbly.

chicken breasts, green chili salsa, cilantro, lemon juice, garlic, mozzarella cheese, tortillas

Taken from www.food.com/recipe/enchiladas-verdes-lite-green-chicken-enchiladas-317689 (may not work)