INGREDIENTS
12 6-inches
corn tortillas
4 servings
cream
1 1/2 cups
enchilada sauce
1/2 cup
fresh cilantro
2 cloves
garlic
4 servings
ground pepper
1 cup
jack cheese
4 servings
kosher salt
1 cup
shredded cheddar cheese
2
skinless boneless chicken breasts
2 tbsps
vegetable oil