Chicken Enchiladas
Tender shredded chicken wrapped in warm tortillas, bathed in a homemade chile-tomato sauce and topped with bubbling cheese for a comforting, hands-on weeknight dinner. Bright cilantro and a dollop of sour cream finish each serving with freshness.
1 ½ lb chicken breast, boneless, skinless
1 tsp salt
½ tsp black pepper
1 tbsp vegetable oil
1 yellow onion, medium, finely chopped
3 clove garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp oregano, dried
1 ½ cup tomato sauce
1 cup chicken broth, low-sodium
1 tsp brown sugar
10 corn tortillas, 6-inch
8 oz shredded monterey jack
4 oz shredded cheddar
½ cup sour cream
¼ cup cilantro, chopped
1 lime, cut into wedges
½ tsp salt, for sauce and to taste
1 tbsp cooking spray
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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