INGREDIENTS
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2 cloves garlic, minced
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1 can (1 1/2 cups) enchilada sauce (I use Mild)'
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kosher salt
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ground black pepper
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2 boneless, skinless chicken breasts
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1 cup shredded cheddar cheese, divided
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1 cup shredded Monterrey jack cheese, divided
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1/2 cup plus 1 tbsp. fresh cilantro, roughly chopped, divided
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12 6-inch corn tortillas
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cooking spray
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