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Chicken Enchiladas Recipe

Robin Gagnon
  • 155 minutes
  • Serves 6

INGREDIENTS

1 1/2

to 2 lbs of boneless chicken (either use tenders or cut up other boneless chicken to roughly that size)

1

medium sweet onion (diced)

2 tbsp

oil

1/2 tsp

minced garlic (or one crushed/minced clove)

3 tbsp

chili powder

2 tbsp

dried cilantro

1 tsp

paprika

1/2 tsp

cumin

1/2 tsp

cayenne

1/4 tsp

kosher salt

large (29 oz can of Hunt’s tomato sauce (add another small can if you like extra sauce))

8

– 12 oz shredded cheddar or Monterrey Jack cheese

approx. 12 corn tortillas