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Chicken Enchiladas

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Ingredients:

2 teaspoons kosher salt, divided

2 teaspoons cumin, divided

1 teaspoon paprika

½ teaspoon garlic powder

¾ teaspoon black pepper, divided

1 ½ pounds boneless skinless chicken breast, flatten chicken to even thickness

3 tablespoons olive oil, divided

2 teaspoons minced garlic

¼ cup chipotle chilis, canned in adobo sauce

1 cup unsalted chicken stock

1 cup crushed tomatoes

½ teaspoon chili powder

¼ teaspoon chipotle chili powder

10 tortillas, flour or corn, 6-inch size

4 ounces monterey jack cheese, grated

4 ounces sharp cheddar cheese, grated

2 teaspoons sliced green onions

1 tablespoon chopped cilantro

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