Weeknight Chicken Enchiladas

Charles E. Walton IV

Store-bought rotisserie chicken adds ease and great flavor. If using corn tortillas instead of the larger flour tortillas, you'll have about an extra cup of filling.

Yield: Makes 6 to 8 servings
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Ingredients

  • 3 cups chopped cooked chicken
  • 8 ounces (about 2 cups) shredded Monterey Jack cheese or queso fresco
  • 1/2 cup sour cream
  • 1 (4 1/2-ounce) can chopped green chiles or 1/2 cup jarred roasted chiles*
  • 1/3 cup chopped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 8 (8-inch) flour tortillas
  • 1 (10-ounce) can enchilada sauce
  • Toppings: sour cream, fresh salsa, avocado slices, lime wedges

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Stir together first 6 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Place each tortilla, seam side down, in a lightly greased 13- x 9-inch baking dish. Top with enchilada sauce and more cheese, if desired. Bake at 350° for 35 to 40 minutes or until golden brown. Serve with desired toppings.
  3. *For testing purposes, we used Melissa's Fire Roasted Chiles.
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