Chicken Enchiladas

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INGREDIENTS:

For the Chicken:

2 Boneless, Skinless Chicken Breasts

4 Cups Chicken Broth

1/2 tsp. Light Chili Powder

1 tsp. Ground Cumin

1/2 tsp. Ground Coriander

1.2 tsp. Cayenne Pepper

2 Cloves Garlic – finely chopped

Salt and Pepper

For the Enchiladas:

1 Medium Sweet Onion – finely chopped

3 Cloves Garlic – finely chopped

1 Medium Jalapeno Pepper – seeds and membrane removed and finely chopped

1 TBS. Corn Oil

10 – 12 Fresh Corn Tortillas

1 28 Oz. Can of Enchilada Sauce (mild)

10-12 Oz. Queso Chihuahua – grated (can substitute Monterey Jack or Mexican blend – just make sure cheese does not contain spices)

1 TBS. Fresh Cilantro – chopped

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