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Weeknight Chicken Enchiladas Recipe

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This recipe for Weeknight Chicken Enchiladas, by , is from The Boeve Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jen Geerlings


3 c chopped cooked chicken (can use store bought rotisserie chicken for ease and great flavor)

8 oz (2 cups) shredded Monterey Jack cheese or Cheddar Jack

1/2 cup sour cream

1 can (4 oz) chopped green chiles

1/3 cup chopped fresh cilantro

1/2 tsp ground cumin

I like to add some fresh salsa to the above ingredients - a few spoons

Additional ingredients:
8-10 (8 inch) flour tortillas
1 (10 ounce) can enchilada sauce
Toppings: sour cream, fresh salsa, avocado slices, lime wedges

1. Preheat oven to 350 degrees

2. Stir together first 6 ingredients - plus fresh salsa. Spoon chicken mixture evenly over each tortilla and roll up. Place each tortilla, seam side down, in a lightly greased 9x13 baking dish. Top w/ enchilada sauce and more cheese, if desired.

3. Bake at 350 degrees for 30 minutes or until golden brown. Serve w/ desired toppings.




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