Chicken, Chili and Cheese Enchiladas

Chicken, Chili and Cheese Enchiladas
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  • 16 5 1/2-inch corn tortillas
  • 1 yellow onion, finely chopped
  • 1 ½ cups low-sodium chicken broth
  • ½ cup finely chopped cilantro
  • 1 tablespoon vegetable oil
  • 4 cups cooked, shredded skinless chicken (from one 1 1/2-lb. rotisserie chicken)
  • 3 cloves garlic, minced
  • + 4 more ingredients
    • 1 16-oz. jar salsa verde
    • 1 jalapeño chili, seeded and minced
    • 2 cups coarsely shredded sharp Cheddar
    • 1 4-oz. can diced mild green chilies, drained

Preheat oven to 375°F. Mist a 9-by-13-inch baking dish with cooking spray. Warm oil in a medium skillet over medium heat. Add onion and cook, stirring, until softened but not browned, 5 minutes. Add garlic and jalapeño and cook 2 minutes longer, stirring often. Remove from heat and let cool sligh...

View full recipe at My Recipes


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