Chicken Enchiladas

Photo by Becky Luigart-Stayner

Ingredients

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

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