Salsa Verde Enchiladas

This cheesy Mexican casserole, uses premade rotisserie chicken to fill the tortillas.

Serves: 4

Total Time: 1 hr 10 min
Prep Time: 50 min
Cook Time: 20 min

1 rotisserie chicken
1 (16- to 17.6-ounce) jar mild salsa verde
3 green onions, thinly sliced
1/8 cup fresh lime juice
1/4 cup (loosely packed) fresh cilantro leaves, chopped
8 (6-inch) corn tortillas
4 ounces reduced-fat sour cream
1/4 cup reduced-sodium chicken broth
4 ounces reduced-fat (2%) shredded Mexican cheese blend

Remove meat from chicken and coarsely shred; place in medium bowl (you will need 2 3/4 cups; reserve any extra for use another day). Discard skin and bones. Stir 1/4 cup salsa verde into chicken to evenly coat.

Preheat oven to 350 degrees F. Grease a 13 x 9-inch glass or ceramic baking dishes; set aside.

In 12-inch skillet, heat remaining salsa verde, green onions and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 1 tablespoon cilantro; keep warm over very low heat.

With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on wax paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 8 tortillas in dish.

Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover baking dish with foil and bake 15 minutes. Remove foil; sprinkle with 1 cup cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts.