Chicken Enchiladas

1 cup bottled salsa
1/4 cup cilantro sprigs
1/4 cup parsley sprigs
1 Tbs lime juice
2 cloves garlic
2 cups chopped cooked chicken or turkey
3/4 cup mozzarella cheese
8 flour tortillas

Preheat oven to 350. Spray rectangular baking dish. Place salsa, parsley, cilantro, lime juice and garlic in blender. Mix half of the mixture w/ the chicken and 1/4 cup cheese. Spoon into tortillas, roll up and place in baking dish. Pour remaining sauce over enchiladas. Sprinkle w/remaining cheese. Bake uncovered 20 to 25 minutes or until hot.

Miami Chicken with Black Bean Salsa

1 can mandarin oranges
1 & 1/4 cup bottled green salsa (I like mild salsa best)
1 cup cilantro
1/3 cup diced red onion
4 skinless, boneless chicken breasts
1 can (15oz) black beans
grated orange peel

Process salsa, 1/2 cup cilantro, 1 Tbs red onion, grated onion peel and 1/4 tsp salt. Pour 3/4 cup over chicken to marinate, and save the rest to serve with meal. Mix remaining ingredients for salsa. Broil chicken 4-5 minutes minutes per side or until done (I ususally have to flip them and cook for 4-5 minutes on each side a few times before they are done). Serve with rice, black bean salsa, and remaining sauce.