Preheat the oven to 350 degrees. Prepare a 9 x 13 oven safe cooking dish with non-stick cooking spray,
Add 1/2 cup of your salsa or picante to the shredded chicken and combine thoroughly.
Heat a skillet over medium - high heat and add remaining picante, juice from 1 lime (about 1/4 cup - you know limes can be tricky, sometimes they just aren't that juicy), and 1/4 cup thinly sliced green onions. Bring to a boil and cook for 2 minutes, stirring occasionally.
Reduce heat to low and stir in 1/4 cup chopped cilantro. Are you smelling this? I'm a cilantro fiend! Get out your pack flour tortillas (8 tortillas works best, but were were able to squeeze out 10 and used two baking dishes) and using tongs, dip a tortilla one at a time in salsa mix just long enough to coat both sides. Remove and top with 1/3 cup chicken.
Roll up and place seam side down in the baking dish. Repeat with remaining tortillas.
Add 2/3 of a cup of reduced- fat sour cream and 1/2 cup chicken broth to skillet and combine. Pour sauce over enchiladas. Cover baking dish with foil and place in preheated oven. Bake 15 minutes. Remove foil; sprinkle with cheese and continue baking 5 minutes longer or until cheese melts.
This is some flavorful cheesy goodness that made our dinner feel full of purpose and as an added bonus, I got to watch three juveniles eat green things without thinking twice about it!
Ya'll have a great weekend! I guess I'm stuck doing the dishes...AGAIN!