Chicken Enchiladas

Chicken Enchiladas
Photo by Becky Luigart-Stayner

Ingredients

  • ¾ cup water
  • 9 (6-inch) corn tortillas, divided
  • 2 cups chopped onion
  • 4 (8-ounce) bone-in chicken thighs, skinned
  • 1 (14.5-ounce) can diced tomatoes
  • 3 garlic cloves, minced
  • ¼ cup (2 ounces) 1/3-less-fat cream cheese, softened
  • + 11 more ingredients
    • ¼ teaspoon salt
    • ½ teaspoon ground red pepper
    • Cooking spray
    • 1 cup fat-free, less-sodium chicken broth
    • ¼ teaspoon ground cumin
    • ¼ teaspoon black pepper
    • 1 teaspoon chili powder
    • 2 tablespoons chopped cilantro
    • 2 green onions, thinly sliced
    • ¼ cup (1 ounce) shredded cheddar cheese
    • 2 tablespoons olive oil, divided

1. Preheat oven to 375°. 2. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; sauté 6 minutes on each side. Place skillet in oven; bake at 375° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. D...

View full recipe at My Recipes

Comments

Variations on Chicken Enchiladas

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