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Easy Chicken Enchiladas

Chicken Enchiladas

Photo by Andrew Meade

Getting dinner on the table every night can be stressful for families on the go. With work, after-school activities, homework—it’s nonstop. That’s why I’m thrilled when I can share easy recipes that are nutritious and delicious, making them the perfect weeknight meal. My chicken enchiladas with the fastest-ever salsa are just that: You can pick up a store-bought rotisserie chicken and be serving dinner in no time. Better yet, you can substitute whatever your preferred filling may be, whether it’s leftover meat, veggies, rice and beans—the sky’s the limit. Buen Provecho!

Chicken Enchiladas with Fastest-Ever Salsa

Serves 6

1 10-ounce can diced tomatoes with green chilies, drained
2 scallions, light green and white parts only, finely chopped
1 jalapeño, seeded, veined and finely chopped (optional)
¼ cup finely chopped cilantro leaves
2 tablespoons lime juice (from about 1 lime)

1 tablespoon unsalted butter, softened
4 cups shredded rotisserie chicken or shredded from 2 pounds of cooked chicken breasts
12 ounces grated cheddar cheese (about 2 cups)
2 cups sour cream
½ small red onion, finely chopped
Salt and freshly ground pepper
6 8-inch flour tortillas

1. To make the salsa, place the tomatoes, scallions, jalapeños (if using), cilantro, lime juice, and some salt in a medium bowl and stir to combine. Set aside at room temperature until ready to serve the enchiladas.

2. To make the enchiladas, preheat your oven to 350°F. Grease a 9 X 13-inch baking dish with the butter and set aside.

3. Place the chicken in a large bowl. Add 1 ½ cups of the grated cheese, the sour cream, red onions, and some salt and pepper. Mix well.

4. Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture onto the center of each tortilla and roll it up. Place the tortillas, seam-side down, in the prepared baking dish (it will be a tight fit). Scatter the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.

5. Remove the foil and sprinkle the enchiladas with the remaining ½ cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of tortilla are just beginning to get crisp, 5 to 8 minutes. Serve hot.

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