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Lunch / Dinner

Chicken Enchiladas

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.

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Ingredients

FOR THE FILLING, COMBINE:

FOR THE SAUCE, COMBINE:

Instructions

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.

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.

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.

There's lots of sauce for the two dishes, adding creaminess and loads of flavor to the enchiladas.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download