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Try these easy to make enchiladas with homemade sauce – you won’t go back to store bought.
Heat oven to 375°F. Spray 13x9-inch baking dish with no-stick cooking spray; set aside.
Melt 2 Sauté Express® squares in 10-inch nonstick skillet over medium heat. Add chicken; cook 13-18 minutes or until chicken reaches 165°F and juices run clear when pierced with fork. Remove chicken from skillet.
Melt remaining Sauté Express® square in same skillet. Add tomato paste; whisk in chicken broth until sauce is smooth. Stir in chili powder and cumin. Bring sauce to a boil. Reduce heat to low. Cook 8 minutes or until thickened.
Shred chicken using 2 forks; place into bowl. Add 1 cup shredded cheese, corn and chiles; mix well. Dip tortilla in enchilada sauce, removing excess sauce. Place about 1/3 cup chicken mixture in center of 1 tortilla. Roll up tortilla; place into prepared dish, seam-side down. Repeat with remaining chicken mixture and tortillas. Pour remaining sauce over enchiladas. Cover with aluminum foil.
Bake 15 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking, uncovered, 3-5 minutes or until cheese is melted. Sprinkle with cilantro before serving.
*Substitute 6-inch flour tortillas.
Dietary Fiber: 5g
Delicious and very easy to prepare I really enjoyed these.
I did not have Express Squares, so I used a little butter and sauteed garlic, then added chicken to the pan. I used flour tortillas, and these turned out more like burritos, but it was tasty! It reminded my family of our neighborhood Mexican restaurant.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/4142
© 2015 Land O'Lakes, Inc.
Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen.
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