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Stacked Chicken Enchiladas

MyRecipes
  • minutes
  • Serves 6

INGREDIENTS

8

Chicken thighs (about 2 pounds), skinless boneless

1 cup

Cilantro, fresh

8

Garlic cloves

1 15 ounce can

Tomatoes, organic whole

2 cups

White onion

3 tbsp

Lime juice, fresh

1 7 ounce can

Salsa verde

1/2 tsp

Kosher salt

1/4 tsp

Red pepper, ground

2 tbsp

Canola oil

1

Cooking spray

1 tsp

Cumin, ground

12

(6-inch) corn tortillas

3 oz

Pepper-jack cheese

6 tablespoons Mexican crema