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Chicken Enchiladas with Roasted Jalapenos

Kristy
  • minutes
  • Serves 0

INGREDIENTS

2 tbsp

extra-virgin olive oil, divided

1

medium sweet onion, chopped

1

poblano pepper, chopped

1/2 tsp

chipotle chile powder

1/2 tsp

dried oregano

1

10- ounce can enchilada sauce

1

16- ounce jar of your favorite high-quality roasted red salsa

2 lb

boneless, skinless chicken breasts

vegetable oil, for lightly frying tortillas

8

flour tortillas, soft taco size

2 cups

shredded mexican-blend cheese

6

jalapenos

1/4 cup

chopped cilantro

1

avocado, diced

sour cream