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Chicken Enchiladas

Chicken Enchiladas
Photo by Becky Luigart-Stayner

Ingredients

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

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

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