Enchiladas Verdes--on the skinny

Isn't every Spanish teacher supposed to know how to cook enchiladas?  (or as my not so very well accented husband says--who is part Cuban, might I add--"AHN-chiladas").  So then, this past week, I decided I needed to make some enchiladas.

I found a great recipe and tweaked it a bit.  Simple and delicious.  Here goes!

What you'll need (serves one hungry male and a female but can easily be doubled):

2 chicken breasts (boiled and shredded)
1 (15 oz) jar of green chili salsa
(about) 1 cup of regular salsa (I used mild)
Fresh lemon juice to taste
cilantro
3 cloves garlic
1 bag (reduced fat or skim) cheese
5-6 reduced fat tortillas

1)  Mix both types of salsa, garlic, lemon juice, and cilantro.  Blend well.

2)  In a bowl mix chicken, half of salsa mixture, and half of cheese.

3)  Spoon chicken mixture into tortillas, roll up, place in baking dish.

4)  Top with the rest of salsa mixture and the rest of cheese.

5)  Heat in oven at 350 degrees until cheese is melted.

Finish with a sprinkle of cilantro and a side of multigrain chips.  And the best way to eat these guys?  Why, afuera, of course! (That means outside, just in case ;)

Ok, ahora, ahora, rapido, son deliciosas!