Chicken Enchiladas

By AzWench

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.

Ingredients

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

Preparation

Step 1

Preheat oven to 425°. Lightly coat 2 small baking dishes (or 1 medium baking dish) with nonstick spray; set aside.

For the filling, combine chicken, cream cheese, onion, 1 Tablespoon cilantro, and 1/2 teaspoons 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, 1/2 teaspoons salt, 1/2 teaspoons black pepper, 1/8 teaspoons 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.