Salsa Verde Chicken Enchiladas

Insta-ladas
(Instagrammed Enchiladas)

There aren't a ton of meals where I look forward to leftovers the next day.  You know, sometimes they don't heat up well or you just don't want to eat it twice in 24 hours.  These are a total exception.  I looked forward to eating these for leftovers all day.  I wish I was kidding!

I had these grand intentions of taking step by step pics, but Gwen kept needing her pacifier while she was "napping", so I don't have a ton of pictures. 

I got this recipe out of my good ole Betty Crocker Cook Book.  Everything from that thing is marvelous.  I appreciate that most of the recipes are twists on the classic dishes.  I would have never thought to make these with salsa verde (green salsa), but its so good!  Of course, you could make it with regular salsa (the red kind) and I am sure it would still be good!

Oh, I must add that these, according to Betty, are lower calorie.  According to me, probably not because I like way more cheese than her.

Here is the original recipe:

Chicken Enchiladas

Prep: 25 min   Total: 50 min   Servings: 6

1 cup salsa verde

1/4 cup cilantro sprigs

1/4 cup parsley sprigs

1 tablespoon lime juice

2 cloves garlic

2 cups chopped cooked chicken

3/4 cup shredded mozzarella cheese

6 flour tortillas

1 medium lime, cut into wedges

1. Heat oven to 350 degrees F.  Spray 11 x 7 inch (2-quart) glass baking dish with cooking spray.

2. Place salsa, cilantro sprigs, parsley sprigs, 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.

3. Mix remaining sauce mixture, chicken, and 1/4 cup of cheese (or more if you like cheese).  Spoon 1/4 cup chicken mixture onto each tortilla.  Roll tortilla around filling and place seam side down in baking dish.

4.  Pour reserved sauce mixture over enchiladas.  Sprinkle with remaining 1/2 cup of cheese.  Bake uncovered 20-25 minutes or until hot.  Serve with lime wedges.

There you have it!  Yum!  

For a side, I make rice and guacamole.  

The very first picture shown is make assembled, but not yet cooked enchiladas with mild salsa.  The blender pictures are with hot salsa.  Both were very good, but the hot was HOT.  Probably depends on your preference if you like hot things or not.

Hope you like them!  Enjoy!