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Chicken Enchiladas

Martha Stewart
  • 0 minutes
  • Serves 8

INGREDIENTS

1

Chicken (3 to 4 pounds)

2

Green or red bell peppers, seeded and cut into 1/4-inch strips

1

Onion, halved and cut into 1/4-inch slices

2 qt

Chicken stock, homemade or low-sodium canned

1

Pepper and tomato salsa

2 tbsp

Olive oil, extra-virgin

12

Corn tortillas, (6 inch)

2 cups

Cheddar cheese, grated sharp

2 cups

Monterey jack cheese, grated

1

Sour cream

1

Enchilada sauce