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Shredded Chicken Enchiladas

Lacey Baier
  • 75 minutes
  • Serves 6

INGREDIENTS

2

Chicken breasts, large boneless skinless

1/2 cup

Cilantro, fresh

5 cloves

Garlic

1/2 tsp

Onion powder

1/2 tsp

Oregano, dried

3

Tomatoes on the vine, large

1 1/2 cups

Chicken broth, low sodium

2 tbsp

Tomato paste

1/4 tsp

Black pepper, ground

1/2 tsp

Black pepper

1 tbsp

Chili powder

1 1/2 tsp

Sea salt

3 tbsp

Olive oil

1 tsp

Cumin, ground

12

6-inch corn tortillas

1/2 cup

Cheddar cheese

1/2 cup

Monterrey jack cheese

2 cups

Enchilada sauce

1 person Recommend This Recipe