Chicken Enchiladas - Las Palmas Sauces
Cut chicken into 1×2 inch pieces and place in a container or storage bag. Add ½ C. enchilada sauce and mix to coat chicken. Refrigerate for 30 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at laspalmassauces.com.
Ingredients
- 1 lb. boneless, skinless chicken breast
- 1 ½ C. diced onion
- 1 C. diced green pepper
- 2 Tbsp. minced garlic
- ¼ C. Las Palmas Mild Diced Green Chiles
- 1 tsp. ground cumin seed
- 1 tsp. dried oregano
- 1 tsp. ground coriander
- 1 – 28 oz. can Las Palmas Mild Red Enchilada Sauce
- 2 ½ C. shredded cheese (cheddar or a blend)
- 10 8” flour tortillas
- Oil for frying tortillas
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