Chicken Enchiladas
from New York Times Cooking
- 72.000 inch Corn tortillas (Wiki) Explore
- 0.500 White onion (Wiki) Explore
- 12.000 Ounce Sharp cheddar (Wiki) Explore
- 0.250 Cup Vegetable oil (Wiki) Explore
- 1.000 Poblano or green bell pepper (Wiki) Explore
- 2.500 Cup Enchilada sauce (Wiki) Explore
- 2.000 Cup Chicken (Wiki) Explore
- 2.000 Tomatoes (Wiki) Explore
- 3.000 cloves Garlic (Wiki) Explore
- Kosher salt (Wiki) Explore
- Pico de gallo (Optional) (Wiki) Explore