I stumbled upon this recipe on Pinterest and it looks so much better than the “run of the mill” recipe! I love that every ingredient in this recipe is “real”….no store-bought enchilada sauce in this dish! This has absolutely been added to our menu plan for next week!
Ingredients
- 1 medium onion, chopped fine
- 2 jalapenos, seeded and chopped fine
- 1 teaspoon canola oil
- 3 medim cloves garlic, minced
- 3 Tablespoons chili powder
- 2 teaspoons ground cumin
- 3 teaspoons sugar
- 1 15-oz can tomato sauce
- 1 cup water
- 1 large beefsteak tomato, seeded and chopped
- 1 pound boneless, skinless chicken breasts (2 large breasts)
- 1 cup extra sharp white cheddar, shredded
- 1 cup monterey jack cheese, shredded
- 1/2 cup minced fresh cilantro
- 12 (6-inch) soft corn tortillas
- cooking spray
- salt and ground black pepper
Preheat oven to 425.
See complete directions at Pink Parsley!
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Did you make these? What did you think?