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Valerie's Chicken Enchiladas

Valerie Bertinelli
  • 165 minutes
  • Serves 14

INGREDIENTS

3 cups

White-meat chicken

2

Avocados

1 cup

Coriander, fresh leaves

1/2 tsp

Coriander

3 cloves

Garlic

2

Limes, wedges

1

Poblano pepper

4

Vine-ripened tomatoes (about 1 1/4 pounds)

1/2

Yellow onion, large

1 cup

Chicken stock

1 28 ounce can

Tomato puree

2 tsp

Adobo sauce

2 tbsp

Black olives

1

Kosher salt

2 tbsp

Canola oil

3 tbsp

Red wine vinegar

1/2 tsp

Cumin

14

5 1/2-inch yellow corn tortillas

2 cups

Monterey jack cheese

1/2 cup

Queso fresco

1 cup

Sour cream