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Serve with Mexican rice or a fresh salad.
Store leftovers covered in the refrigerator for up to 3 days.
Reheat in the oven at 350°F until warmed through to maintain texture.
Variations:
Use corn tortillas for a gluten-free option.
Add black beans or corn to the filling for extra texture and flavor.
Substitute chicken with cooked ground beef or turkey.
Spice it up with diced jalapeños or hot sauce in the filling.
FAQ:
Q: Can I prepare this dish ahead of time?
A: Yes, assemble and refrigerate before baking. Bake fresh when ready to serve.
Q: Can I freeze leftover enchiladas?
A: Absolutely. Wrap tightly and freeze for up to 2 months. Thaw overnight and reheat in the oven.
Q: Is cream cheese necessary?
A: It adds a rich creaminess, but you can substitute with sour cream or Greek yogurt for a lighter option.
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