Chicken Enchilada Suizas

I've been making these for a long time, found the recipe in the LA Times and it's a winner! Even better, it's a quick dinner to put together (especially if you go the shortcut route and use rotisserie chicken!) and aren't high calorie - I usually think of Mexican dishes as being all cheesy and not very healthful so it's nice to have this recipe when you want a Mexican hit for dinner without all the calories!

• 1 (16 oz) jar salsa verde (it's green - I always get the mild version but they do have hotter. Don't worry if you see seeds in the jar, at first I thought that meant it was going to be too much for me but it's not jalapeño seeds!)
• 3-4 cups shredded chicken or turkey
• 1/2 cup chopped fresh cilantro
• salt to taste
• 8 (7") flour tortillas (note: I usually use corn tortillas)
• 1 cup low-fat sour cream
• 1/2 cup fat free shredded mozzarella
• 1 Tablespoon chopped cilantro for garnish

Spoon 1/3 cup salsa verde into bottom of a baking dish. 

In a bowl combine meat, 1/3 cup salsa verde, 1/2 cup cilantro, and season with salt to taste. 

Lay out 8 tortillas and divide the meat mixture evenly on top, roll up and arrange on top of the salsa in the baking dish. 

Pour remaining salsa verde overtop evenly, spread with sour cream, sprinkle with cheese.

Bake 400' for 25 minutes until heated thru and top just starts to brown.

Garnish with chopped cilantro.

Each enchilada is 256 calories, 8g fat. 

Notes: you'll want to have sauce and sour cream on all of the tortillas or they get dry when baked. I serve this with shredded lettuce, chopped tomatoes and avocado on the side. My mouth is watering, this is so good I ate left overs for breakfast the next day (and Dave ate the rest for lunch)...wish there was more left!

before baking

25 minutes later.