Chicken Enchiladas | Dana White Nutrition

Ingredients

• 3 pounds bone-in (skin-on split chicken breasts)
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• ½ red onion (diced)
• 1 bell pepper (finely chopped)
• 1 tsp ground cumin
• 2 tbsp all-purpose flour
• ¾ cup chicken or vegetable stock
• 1 ½ cups salsa verde
• 2 cups shredded cheddar cheese
• 8 8-inch tortillas (corn or flour)
• Fresh cilantro for garnish (optional)