NOT YOUR AVERAGE CHICKEN ENCHILADAS

There is something about these, that I keep making them and making them and making them. They are such a tasty, easy, make-ahead if desired, family-pleasing meal. There are many variants of enchilada recipes from various countries. You can make them your way — vegan cheese and protein, shrimp instead of chicken, corn or whole wheat tortillas, heavier or lighter on the spices and toppings. Just have fun with this recipe and enjoy!

INGREDIENTS
1 16-ounce jar of salsa (mild, medium, hot, fresh or jarred)
14–16 ounces shredded chicken (3–4 chicken breasts or thighs, skinless**great way to use leftovers)
1/3 cup plus 1 Tablespoon fresh cilantro, chopped
2 teaspoons chili powder (Mexican-style is great, but either works)
1 teaspoon ground cumin
1 teaspoon dried oregano
8 8-inch tortillas (corn, whole wheat, spinach, etc.)
12 ounces enchilada sauce (authentic brands suggested, ie. Rosarita©️, Las Palmas©️)
1 cup shredded reduced fat Monterey Jack and/or Cheddar cheese
Nonstick cooking spray
Optional garnishes and toppings: fresh avocado, plain fat free Greek yogurt, reduced fat sour cream, fresh lime slices

​PREPARATION
Preheat oven to 400 degrees F. Spray a 9x13 baking dish with nonstick cooking spray and set aside. In a medium bowl, mix together the salsa, chicken, chili powder, cumin and oregano. Place about 2 heaping tablespoons of the mixture into each tortilla, roll up and place seam side down into prepared baking dish. Pour enchilada sauce evenly on top. Sprinkle with cheese. Cover with foil and bake for 25 minutes. Remove foil and broil on high for one minute, or until cheese is lightly browned. Sprinkle with fresh cilantro and any other suggested optional garnishes and toppings. Makes 4–6 servings.