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sunday supper

Recipe for smoky chicken enchiladas

Karoline Boehm Goodnick for the Boston Globe

Serves 4

Vegetable oil (for the pan)
2cups leftover chipotle rice
3pieces cooked chicken, removed from bone and shredded
2cups shredded cheddar
1can (15 ounces) black beans, drained
4tablespoons chopped fresh
cilantro
Salt and black pepper, to taste
½cup sour cream
2tomatoes, finely chopped
¼teaspoon chili powder
¼teaspoon smoked paprika
8 flour tortillas (each about 8
inches)
½bunch scallions, thinly sliced
1lime, cut into wedges (for garnish)

1. Set the oven at 375 degrees. Oil a 9-by-13-inch baking dish.

2. In a bowl combine rice, chicken, ½ cup cheddar, black beans, 2 tablespoons of cilantro, salt, and black pepper. Mix thoroughly.

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3. In another bowl combine ¼ cup of the cheddar, sour cream, tomatoes, chili powder, paprika, salt, and black pepper. Mix well.

4. Divide the rice mixture among the tortillas, spreading it evenly along the center of the tortilla, then rolling up the tortillas. Place each seam down in the baking dish.

5. Spread the sour cream mixture over the enchiladas. Top with the remaining 1¼ cups cheddar.

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6. Cover with foil and bake for 30 minutes. Remove the foil and turn the oven temperature to 425 degrees. Continue baking for 15 minutes. Total baking time is 45 minutes. Let the enchiladas sit for 10 minutes. Sprinkle with remaining 2 tablespoons of cilantro and scallions. Garnish with lime.
Sydney Oland

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