Chicken Enchiladas with Red Chili Sauce

Page 162

Cuisine: Mexican | Course Type: Main Courses

(1 review)

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The chicken thigh meat is perfect in this cheesy enchilada. You only use part of a can of pickeled jalapenos, and I freeze the rest for another batch. Today was the first time my corn tortillas were so tender I did not need to soften them in the oven and the resulting enchiladas reflected that tenderness, but very delicious. My go to recipe.

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