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Quick & Easy Chicken Enchiladas
Ingredients
  • subheading: SCALE:
  • 1 15-ounce can Enchilada sauce (or 2 cups)
  • 4 scallions, sliced, divided
  • 4-ounce can diced chiles or canned jalapeños, drained and chopped* see ingredient note
  • 2 cups diced or shredded cooked chicken
  • 1 cup frozen corn, thawed under running water
  • ½ cup salsa, plus more for serving
  • ⅓ cup sour cream, preferably reduced-fat
  • 10 corn tortillas (6-inch or soft taco size) *see ingredient note
  • 1 ½ cup shredded Mexican cheese ( 6 ounces)
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