Nick said that this was one of the best meals that I've cooked for a while (and it was EASY). I even put half of it in the freezer for another meal later. I think the difference was using the green salsa AND the swiss cheese (as opposed to using cheddar cheese in my other enchiladas). Definitely a "keeper"!!!
1 ½ cups green salsa
½ cup fat-free sour cream
4 mini-cubes Knorr cilantro (or ¼ cup fresh)
1 ½ cups diced cooked chicken (or turkey)
1 ½ cups shredded reduced-fat Swiss cheese
8-10 tortillas, warmed
Cheese to top (I used the Mexican-mix cheese)
Mix salsa, sour cream and cilantro. Spread ½ cup over bottom of baking dish.
Combine meat, cheese, and another ½ cup salsa mixture. Fill tortillas with about ½ cup each, place seam side-down in baking dish. Top with remaining salsa mixture and sprinkle with more cheese.
You can refrigerate for up to 3 days before baking or freeze for up to 6 weeks.
Cover with foil and bake at 350 for 30 minutes. Uncover and bake an additional 5-10 minutes, or until golden brown. Top with diced tomatoes and sliced scallions if desired.