Recipe of the Day

fastest-ever chicken enchiladas
Salsa: 1 (14-ounce) can diced tomatoes with chiles, drained 2 scallions, light green and white parts only, finely chopped 1 jalapeno, seeded, deveined, and finely chopped 1/2 cup finely chopped cilantro leaves 1 lime, juiced Pinch salt Enchiladas: 1 rotisserie chicken, meat removed and shredded (skin and bones discarded) 2 cups grated Cheddar 1 cup sour cream 1/2 small red onion, finely chopped Salt and freshly ground black pepper 6 (8-inch) flour tortillas