Chicken And Cheese Enchiladas - cooking recipe

Ingredients

8 oz. shredded cooked chicken
1 1/2 c. salsa
2 tsp. fresh lime juice
1/2 c. low-sodium beef broth
1 Tbsp. tomato paste
4 (6-inch) corn tortillas
3 oz. shredded Cheddar cheese
1/2 c. finely chopped red onion
parsley sprigs for garnish (optional)

Preparation

Preheat oven to 350\u00b0.
In a medium bowl, combine the chicken, 1/2 cup of the salsa and the lime juice.
to the remaining salsa, add the beef broth and tomato paste; stir until blended.
Pour half of the sauce into an 8-inch square baking pan or casserole. Spoon 1/4 of the chicken mixture into the center of each tortilla. Sprinkle 1 1/2 tablespoons of the cheese over the chicken mixture.
Loosely roll the tortillas and arrange, seam side down, over the sauce in the pan.
Spoon the remaining sauce over the enchiladas.
Sprinkle with the remaining cheese and the red onion. Bake until hot and bubbly, about 25 minutes.