10 12 corn tortillas. Add 1 2 cup chicken broth and stir. Heat 1 tablespoon canola oil in separate skillet over medium heat. 3 15 oz cans green enchilada sauce cans use red if preferred. 1 large onion diced.
Put on a baking sheet and bake until just cooked through about 15 minutes. 2 tbsp chili powder plus more for sprinkling. Add cream and stir allowing mixture to bubble and get hot. Cup vegetable oil. One at a time hold the tortillas over the stovetop burner heated to medium heat to brown slightly about 30 seconds per side.
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Add chicken half of the green chilies and 1 2 teaspoon paprika. Add onions and jalapenos and saute for 1 minute just to start the cooking process. Add chicken half of the green chilies and 1 2 teaspoon paprika. 1 tsp freshly ground black pepper. Put on a baking sheet and bake until just cooked through about 15 minutes.
Add onions and jalapenos and saute for 1 minute just to start the cooking process. 2 boneless skinless chicken breasts. 10 12 corn tortillas.
