Heat oven to 350 degrees. Spray rectangular baking dish (11x7x1.5) with non-stick cooking spray. Place salsa, cilantro, parsley, lime juice, and garlic in blender or food processor. Cover and blend on high speed about 30 seconds, or until smooth. Reserve half the mixture.
Mix the remaining salsa mixture, the chicken, and 1/4 cup of the cheese. Spoon about 1/4 cup of the mixture onto each tortilla. Roll tortilla around filling; place seam-side down in baking dish. Pour remaining sauce over the enchiladas. Sprinkle with remaining cheese. Bake uncovered 20-25 minutes or until hot. Serve with lime wedges if desired.
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|Serving Size: 1 Serving (2581g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1852 (24%)|
|Amt Per Serving||% DV|
|Total Fat 205.8g||274 %|
|Saturated Fat 53.1g||265 %|
|Monounsaturated Fat 98.4g|
|Polyunsanturated Fat 41.9g|
|Cholesterol 275.7mg||85 %|
|Sodium 14595.1mg||503 %|
|Potassium 4314.8mg||114 %|
|Total Carbohydrate 1151.1g||339 %|
|Dietary Fiber 70g||280 %|
|Sugars, other 1081.1g|
|Protein 269.9g||386 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 7637
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