Lunch Meat Enchiladas
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Cooking tools:
- Baking dish
- Skillet
- Mixing bowl
- Plate
- Plastic wrap
- Microwave
- Oven
- Stove
- Aluminum foil
- Ramekin
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Can opener
- Colander
- Grater
- Spoon
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, minced
- 1/2 teaspoon salt
- 3 tablespoons chili powder, more or less depending on desired spice level
- 3 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons sugar
- 2 (8-ounce) cans tomato sauce
- 1/2 cup water
- Pepper, to taste
- 3 cups (1.5 pounds) diced Land O'Frost Premium Oven Roasted Chicken Breast
- 3 cups (12 ounces) sharp cheddar cheese, shredded
- 1-2 (4-ounce) cans chopped green chilies, drained
- 1/2 cup fresh cilantro, minced
- Salt
- pepper
- 12 (6-inch) soft corn tortillas
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