Chicken Enchiladas | Pioneer Woman

I'm a full-time homeschooling mom of two rambunctious boys. In my spare time (yea RIGHT), I enjoy traveling, photography, reading, cooking and baking.

16 whole Corn Tortillas

2 whole Boneless, Skinless Chicken Breasts

Cumin, For Sprinkling

Chili Powder, For Sprinkling

¼ cup Vegetable Oil

1 whole Large Onion, Diced

3 cans (15 Oz. Size) Green Enchilada Sauce, Or Use Red If Preferred!

3 cups Grated Cheddar/Jack Cheese, More If Needed

Sour Cream, For Serving

Diced Tomato, For Serving

Chopped Cilantro, For Serving

Directions at thepioneerwoman.com

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