Weeknight Chicken Enchiladas

By lorik

Ingredients

• FOR THE FILLING, COMBINE:
• 1 cup shredded cooked chicken
• 4 oz. cream cheese, softened
• 1/4 cup chopped onion
• 1 Tbsp. chopped fresh cilantro
• 1/2 tsp. ground cumin
• Salt and black pepper to taste
• 4 corn tortillas (6-inch)
• FOR THE SAUCE, COMBINE:
• 1 cup crushed tomatoes
• 1 Tbsp. sour cream
• 1 Tbsp. chopped canned jalapeño
• 2 tsp. fresh lime juice
• 1/2 tsp. each kosher salt and black pepper
• 1/8 tsp. each ground cumin and coriander
• 1 cup shredded Monterey Jack cheese
• 2 Tbsp. chopped fresh cilantro

Details

Servings 2
Cooking time 30mins
Adapted from cuisinerecipes.com

Preparation

Step 1

Preheat oven to 425°. Lightly coat two small baking dishes (or one medium baking dish) with nonstick spray; set aside.

For the filling, combine chicken, cream cheese, onion, 1 Tbsp. cilantro, and 1⁄2 tsp. cumin in a small 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, 1⁄2 tsp. salt, 1⁄2 tsp. black pepper, 1⁄8 tsp. cumin, and coriander in a large measuring cup. Pour sauce over enchiladas and top with cheese. Bake enchiladas until golden, about 20 minutes; top with cilantro.

Nutrition Information
Per serving: 740 cal; 45g total fat (27g sat); 180mg chol; 1284mg sodium; 44g carb; 5g fiber; 41g protein