Stacked Chicken Enchiladas | America's Test Kitchen

Name: Stacked Chicken Enchiladas | America's Test Kitchen
Total time: 30 min
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped fine; 3 tablespoons chili powder; 2 teaspoons ground cumin; 2 (8-ounce) cans tomato sauce; 3/4 cup low-sodium chicken broth; 1/2 teaspoon salt; 1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces; 1 1/2 cups shredded Mexican cheese blend; 2 tablespoons finely chopped fresh cilantro; 12 (6-inch) corn tortillas

www.americastestkitchen.com

Enchiladas sound like a meal that doesn't require a lot of work—until you start assembling the tortillas.

Keywords

Main Courses
Southwest (Tex-Mex)
US & Canada
Cheese
Chicken
Poultry
Eggs & Dairy
Weeknight

View full recipe on www.americastestkitchen.com

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 www.americastestkitchen.com.

Share this recipe: