Simply Perfect Chicken Enchiladas

2149 faves | 29 recommends
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Cheeky Kitchen


I agree it that the chicken and cheese are too plain.
4371136af7a1   •  25 Feb   •  Report
Doubled the recipe
John Fox   •  20 Nov   •  Report
Love this one!
John Fox   •  20 Nov   •  Report
Good stuff! I'll skip the queso fresco next time because it didn't add much flavor to the recipe. Also, I'll try to go vegan with this and use black beans rather than chix and use vegan cheese.
Angela Fenus Tingblad   •  26 Aug   •  Report
Awesome enchiladas! I sautéed some onions and garlic to mix with the chicken and cheese stuffing. The sauce was easy and WAY better than the stuff from a can.
612336caf6d0   •  27 Oct   •  Report
This was simple to make and the sauce was much better than I expected. I might had some black beans to the chicken if I make it again to add a little more flavor.
Annalisa Littleton   •  16 Jun   •  Report
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1 large can tomato puree (1 pound 12 ounce)

2 1/2 tbsp chili powder

1 tbsp cumin

1/2 tbsp onion salt

1/4 cup olive oil

2 cup shredded, cooked chicken

8 oz colby-jack cheese, shredded

1 1/2 cup queso fresco cheese, crumbled

12-16 x white corn tortillas

1/4 cup scallions, chopped

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