Cabbage & Cilantro Slaw

3 tablespoons lime juice
2 tablespoons vegetable oil
¼ teaspoon red chile flakes
½ teaspoon kosher salt
1 bag (10 oz.) very finely shredded cabbage
⅓ cup chopped fresh cilantro

Put lime juice, vegetable oil, chile flakes, and kosher salt in a large bowl. Just before serving, toss with cabbage and cilantro. 

Sarah

Creamy Chicken and Chile Enchiladas

1 pound chicken breast strips
1 8-ounce package cream cheese
1 4.5-ounce can chopped green chiles (or jalapeños)
1/2 medium onion, chopped
flour tortillas
2 10-ounce cans green chile enchilada sauce
3 oz. shredded cheese

Heat oven to 400º F.  Cook chicken in a skillet over medium-high heat until thoroughly cooked. Add cream cheese, chiles, and onion.  Cook and stir over medium heat until blended.

Spoon enchilada filling into tortillas, roll up and place seam-side down in a lightly greased 13x9-inch baking dish.

Pour enchilada sauce over top, sprinkle with cheese. Bake 15-20 minutes.

Laura