These enchiladas were so tasty! Also, for what they are (enchiladas, they were pretty healthy. Only cheese is what was sprinkled on top. One modification I will do the next time I make this is to use grilled corn (vs canned to give it a charbroiled flavor.
  • 2 cloves garlic, minced
  • 1 can (1 1/2 cups) enchilada sauce (I use Mild)
  • kosher salt
  • ground black pepper
  • 2 boneless, skinless chicken breasts
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded Monterrey jack cheese, divided
  • 1/2 cup plus 1 tbsp. fresh cilantro, roughly chopped, divided
  • 12 6-inch corn tortillas
  • cooking spray
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