Salsa Verde Enchiladas

Prep Time: 50 minutes
Total Time: 1 hour, 10 minutes
Makes 2 casseroles, 4 main-dish servings each

Recipe from Good Housekeeping

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

1. Remove meat from chickens and coarsely shred; place in medium bowl (you will need 5 1/2 cups; reserve any extra for use another day). Discard skin and bones. Stir 1/2 cup salsa verde into chicken to evenly coat.
2. Preheat oven to 350 degrees F. Grease two 13″ by 9″ 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 2 tablespoons cilantro; keep warm over very low heat.
3. With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed 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 each dish.
4. Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover one 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. Meanwhile, sprinkle remaining cheese and cilantro over second casserole and prepare for freezing.

To reheat after thawing:

• Conventional oven: Heat, loosely covered, at 350 degrees F 45 minutes; uncover and heat 10 to 15 minutes longer.