Chicken Enchiladas Verde

Party at Casa de Okie Sister, it’s like a fiesta in your mouth. One of our favorite recipes; full of flavor. Oh, and it’s diabetic, too.

Chicken Enchiladas

• 1 cup mild green sauce (salsa verde) or salsa
• ¼ cup cilantro sprigs
• ¼ cup parsley sprigs
• 1 tablespoon lime juice
• 2 cloves garlic
• 2 cups chopped cooked chicken
• ¾ cup shredded mozzarella cheese
• 6 flour tortillas (6 to 8 inches in diameter)
• 1 medium lime, cut into wedges

1. Heat oven to 350°. Spray rectangular baking dish, 11x7x1½ inches, with cooking spray.Place green sauce, cilantro, parsley, lime juice and garlic in blender or food processor. Cover and blend on high speed about 30 seconds or until smooth. Reserve half of mixture.
2. Mix remaining sauce mixture, the chicken and ¼ cup of the cheese. Spoon about ¼ cup chicken mixture onto each tortilla. Roll tortilla around filling; place seam side down in baking dish.
3. Pour reserved sauce mixture over enchiladas. Sprinkle with remaining ½ cup cheese. Bake uncovered 20 to 25 minutes or until hot. Serve with lime wedges. Yield: 6 servings. From Betty Crocker’s Diabetes Cookbook.

Notes: I use a 7 oz can of Herdez Salsa Verde; it makes the dish hot. I sometimes substitute an Italian blend of four cheeses. I always use 2% reduced fat cheese and I’ve been known to add a little more than the recipe calls for. If you line up the tortillas in the pan, you can easily fill them all at once. Don’t forget the limes!

   

Delicious served with a green salad. Mine shown is made simply by combining lettuce, cherry tomatoes, carrots, and cucumber.

Drizzled with my new favorite salad dressing, that one of my nieces introduced me to a few weeks ago, Kraft’s Sun Dried Tomato Vinaigrette.

Don't you love that this meal is so green and healthy?

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