PCC Cheesy Chicken Enchiladas recipe | PCC Community Markets

Ingredients

• 2 tablespoons olive oil
• 1/4 yellow onion, diced
• 2 teaspoons minced garlic
• 12 ounces canned crushed tomatoes
• 1/2 cup water
• 1 teaspoon salt
• 2 teaspoons chipotle powder
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1/2 cup canned diced green chiles
• 1 1/4 pounds cooked chicken meat, cubed
• 12 corn tortillas
• 3 cups shredded cheddar cheese
• 1 cup Quattro Formaggio cheese