INGREDIENTS
1 3/4 lb
chicken breasts
1/2 medium
onion
2 larges
garlic cloves
2
bay leaves
1 large
carrot
1
celery stalk
1 serving
enchilada sauce
1 cup
cheddar cheese
1 1/2 cups
monterey jack cheese
1 serving
cream and cilantro
1 tbsp
canola oil
8
flour tortillas
1 tbsp
olive oil
1 large
garlic clove
4 ozs
tomato paste
2 cups
chicken stock
1 tbsp
chili powder
1/2 tsp
oregano
1/8 tsp
ground coriander
1/4 tsp
garlic powder
1 tbsp
apple cider vinegar
1 pinch
sugar
3/4 tsp
salt
1/2 tsp
ground cumin
1