1 1/2-2 cups mild green taco sauce or salsa (I used a combination of Green Chile enchilada sauce, tomatillos and tomatillo salsa)
1/2+ cup cilantro sprigs
1 tbsp. lime juice
2 cloves garlic
3 cups torn (or chopped) chicken or turkey
1 cup shredded part-skim mozzarella cheese or monterey jack
2 roma tomatoes sliced (optional)
6-8 flour tortillas (7 inch diameter – soft taco size)
Heat oven to 350°. Spray rectangular baking dish, 11 x 7 x 1 1/2 inches, with nonstick cooking spray. Place taco sauce, cilantro, 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.
Mix remaining salsa mixture, the chicken and 1/2 cup of the cheese. Spoon 1/4 - 1/2 cup chicken mixture onto each tortilla. Roll tortilla around filling; place seam side down in baking dish. Pour remaining sauce over enchiladas.
Lay tomatoes over enchiladas. Sprinkle with remaining cheese. Bake uncovered 20 to 25 minutes or until hot. Serve with lime wedges if desired. 6 servings
Prepare enchiladas as directed, omitting tomatoes. At baking time, remove from freezer and top with tomatoes. Bake covered for ~30 minutes and uncovered for an additional 15+ minutes.