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Ingredients
US|METRIC
4 SERVINGS
- 2 cloves garlic (minced)
- 2 cups enchilada sauce
- 1/2 tsp. sea salt
- chicken
- 1/4 tsp. ground black pepper
- chicken
- 2 boneless skinless chicken breasts (large)
- 1/2 cup cheddar cheese (shredded, divided)
- 1/2 cup jack cheese (Monterrey, shredded, divided)
- 1/2 cup fresh cilantro (roughly chopped, divided, plus more for garnish)
- 12 corn tortillas (6-inch, or cassava flour tortillas)
- Greek yogurt (optional:, for garnish)
- 3 Tbsp. olive oil
- 3 cloves garlic (minced)
- 3 tomatoes on the vine (large, diced)
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. onion powder
- 1/2 tsp. dried oregano
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 2 Tbsp. tomato paste
- 1 1/2 cups low sodium chicken broth
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