Lunch / Dinner
Is it really possible to make enchiladas on a weeknight for two? When you use leftover or rotisserie chicken, this dish comes together in a snap.
FOR THE FILLING, COMBINE:
FOR THE SAUCE, COMBINE:
Preheat oven to 425°. Lightly coat two small baking dishes (or one medium baking dish) with nonstick spray.
For the filling, combine chicken, cream cheese, onion, cilantro, and cumin in a bowl; season with salt and pepper. Wrap tortillas in a damp paper towel and microwave until pliable, about 20 seconds. Divide filling among tortillas, roll, and place in prepared dishes, seam side down.
For the sauce, combine tomatoes, sour cream, jalapeño, lime juice, salt, black pepper, cumin, and coriander in a measuring cup. Pour sauce over enchiladas and top with cheese. Bake enchiladas until golden, about 20 minutes; top with cilantro.
Heat tortillas in a damp paper towel in the microwave so they're pliable when filling and rolling them.
Roll tortilla firmly around filling and place in the pan, seam side down, so they hold together.
There's lots of sauce for the two dishes, adding creaminess and loads of flavor to the enchiladas.
% Daily Value*
Total Fat 45g 69%
Saturated Fat 27g 135%
Cholesterol 180mg 60%
Sodium 1284mg 53%
Carbs 44g 14%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.