Enchiladas de Pollo

Ingredients

• 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 1/4 cup cilantro sprigs
• 1/4 cup parsley sprigs
• 1 tablespoon lime juice
• 2 cloves garlic
• 2 cups chopped cooked chicken or turkey
• 1 cup shredded mozzarella cheese (4 oz)
• 6 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
• 1 medium lime, cut into wedges

Instructions

1. 1

   Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.

2. 2

   In blender or food processor, place enchilada sauce, cilantro, parsley, lime juice and garlic. Cover; blend on high speed about 30 seconds or until smooth.

3. 3

   In small bowl, mix chicken and 3/4 cup of the cheese. Divide chicken mixture among tortillas. Roll tortillas around chicken mixture; place seam sides down in baking dish. Pour sauce mixture over enchiladas.

4. 4

   Cover; bake 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until hot. Serve with lime wedges. Garnish with additional cilantro sprigs if desired.