In a blender, process on low for 30 seconds:
1 1/2 c mild or medium green sauce, (Medium La Victoria Salsa Verde works well)
1/4 c heaping cilantro sprigs
1/4 c (heaping) fresh parsley
1/2 T lime juice
3 cloves garlic, minced
Pour 1/2 of sauce in the following and coat:
3 c boneless, skinless chicken breasts, cooked and cubed
1/3 c shredded mozzarella cheese
Pour chicken mixture into 6 tortillas.
Roll, and place seam side down in a greased pan.
Pour rest of sauce on top. Sprinkle with more mozzarella cheese.
Bake uncovered for 25 minutes at 350.
(Substitute a gluten free tortilla)
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