INGREDIENTS
15 ozs
canned tomatoes
3 tbsp
chili powder
6 servings
enchilada sauce
1 tbsp
garlic
4 ozs
green chile peppers
2 tsp
ground cumin
1 tsp
kosher salt
1 tbsp
olive oil
6 ozs
onion
1/4 tsp
pepper
2 cups
sharp cheddar
2 lbs
skinless boneless chicken breast
1/2 cup
water