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Enchiladas in baking dish topped with green salsa verde, Mexican crema, and queso fresco

Chicken Enchiladas with Salsa Verde

cooking.nytimes.com

Don’t let the one-hour prep time on these enchiladas scare you. Use some leftover roast chicken, and you’ll save at least 20 minutes, making the dish a great weeknight feed, alongside a green salad.

submitted by Mike Pick

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