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Chicken Enchiladas

Christina Hitchcock
  • 60 minutes
  • Serves 8

INGREDIENTS

8

Corn and flour tortillas

1

large onion (diced)

1 tbsp

canola oil

2 cups

cooked chicken (shredded)

2 10 ounce cans

enchilada sauce

16 oz

cheddar cheese (shredded)

2

green onions (sliced)