Lunch / Dinner
Enchiladas are a favorite at Mexican restaurants, but avoid the dinner-time rush and enjoy a quiet night in with this recipe.
FOR THE FILLING, COMBINE:
FOR THE SAUCE, COMBINE:
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.
Preheat oven to 425°. Lightly coat 2 small baking dishes (or 1 medium baking dish) with nonstick spray.
For the filling, combine chicken, cream cheese, onion, 1 Tbsp. cilantro, and ½ tsp. cumin in a small bowl; season with salt and pepper. Wrap tortillas in a damp paper towel and heat in 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, ½ tsp. salt, ½ tsp. black pepper, 1⁄8 tsp. cumin, and coriander in a large measuring cup. Pour sauce over enchiladas and top with cheese. Bake 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 tortillas 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.