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Weeknight Chicken Enchiladas
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Makes: About 15 / Preparation time: 25 minutes Total time: 45 minutes

You can serve these enchiladas topped with dollop of sour cream.

1 can (28 ounces) enchilada sauce (mild, medium or hot)

1 tablespoon canola oil

1/2 cup diced onion

1/2 cup diced green pepper

1 jalapeno pepper, minced, optional

31/2 to 4 cups shredded cooked chicken

1 heaping tablespoon chile powder

1 teaspoon ground cumin

Salt and black pepper to taste

15 to 18 corn tortillas

21/2 cups shredded Mexican-style cheese or favorite shredded cheese, divided



1 tablespoon lime juice

1 tablespoon canola oil

1 teaspoon sugar

Salt and pepper to taste

1/2 cup chopped fresh cilantro

11/2 cups diced roma tomatoes

1 small white onion, chopped

1 avocado, halved, pitted, diced

Preheat the oven to 350 degrees.

Pour the enchilada sauce into a medium saucepan and heat over low to warm. In a large skillet, heat the oil over medium heat. Add the onion, green pepper and, if using, the minced jalapeno. Add the cooked chicken, chile powder, cumin, salt and black pepper to taste. Stir in about 1/2 cup of the warm sauce and 1/2 cup cheese. Stir to combine. Spread about 1/4 cup of the enchilada sauce in the bottom of a 9-by-13 baking dish.

Working with several corn tortillas at a time, place them on a plate and microwave about 45 seconds to soften.
Spoon about 1 tablespoon of the sauce on a warmed tortilla, spreading it around. Put about 1/4 cup of the chicken mixture on the tortilla and roll up. Place in the baking dish. Repeat with the remaining tortillas, fitting them snug ly in the baking dish.

Pour the remaining sauce over all the enchiladas and sprinkle with the remaining 2 cups of cheese. Cover with foil and place in the oven for 15 minutes to melt the cheese and heat through. Remove from oven and serve with the pico de gallo, if desired.

To make the pico de gallo: Combine all the ingredients in a bowl and serve with enchiladas.

173 calories (31 percent from fat), 6 grams fat (2 grams sat. fat), 15 grams carbohydrates, 16 grams protein, 647 mg sodium, 37 mg cholesterol, 2 grams fiber.

From and tested by Susan M. Selasky in the Free Press Test Kitchen. Analysis per 1 enchilada.


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