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Red Chicken Enchiladas

Carrian Cheney | Oh, Sweet Basil
  • 150 minutes
  • Serves 1

INGREDIENTS

1

medium onion, chopped fine

2

jalapenos, seeded and chopped fine

1 tsp

canola oil

3 cloves

garlic, minced

3 tsp

chili powder

2 tsp

cumin

1 tbsp

sugar

1 15 ounce can

tomato sauce

1 cup

water

1

tomato, seeded and chopped

Salt and pepper

1 lb

boneless, skinless chicken breasts

1 cup

shredded sharp white cheddar cheese, divided

1 cup

shredded monterey jack cheese, divided

1/2 cup

minced fresh cilantro

12

(6-inch) soft corn tortillas

Cooking spray

2

ripe tomatoes (about 12 ounces), cored and quartered

1

medium onion, preferably white, peeled, trimmed of root end, and quartered

3

medium jalapeno chiles

2 cups

long grain white rice

1/3 cup

canola oil

4 cloves

garlic, minced or pressed through garlic press (about 4 teaspoons)

2 cups

low-sodium chicken broth (or vegetable broth)

1 tbsp

tomato paste

1 1/2 tsp

table salt

1/2 cup

minced fresh cilantro leaves (I omitted this)

1

lime, cut into wedges for serving