Chicken Enchiladas

By chris5863

Ingredients

• 2 tablespoons olive oil, div ided
• 4 (8-ounce) bon e-in chicken thighs,
• skinned
• 114 cup (2 ounces) 1h -les s-fa t cream
• cheese, softened
• 2 tablespoons chopped cilantro
• 114 teaspoon salt
• 114 teaspoon black pepper
• 2 cups chopped onion
• 3 garlic doves, minced
• 1 teaspoon chili powder
• 112 teaspoon ground red pepper
• 1/4 teaspoon ground cumin
• 1 cup fa t-free, less-sodium chicken
• broth
• 3 / 4 cup water
• 1 (14.5-ounce) can diced
• toma toes
• 9 (6 M inch) corn tortillas. divided
• Cooking spray
• 114 cup (1 ounce) shredded cheddar
• cheese
• 2 green onions, th inly sliced

Preparation

Step 1

1. Preheat oven to 375°.
2. Heat 1 tablespoon oil in a large
ovenproof skillet over medium-high
heat. Add chicken to pan; saute 6
minut es on each side. Place skillet in
oven; bake at 3750 for 10 minutes or