Ingredients
½ teaspoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon fine sea salt
1/8 teaspoon ground cayenne
2 ½ cups shredded rotisserie chicken breast
1 cup chicken stock
12 (6-inch) white corn tortillas
¾ cup shredded sharp cheddar cheese
¾ cup shredded pepper jack cheese
1 ½ cups enchilada sauce
Garnish: ¼ cup cilantro leaves, ½ cup cubed avocado, 1 tablespoon thinly sliced jalapeño
Preparation
