Barbecued Chicken Fajita Enchiladas
| Yield: | 1 Servings |
| Categories: |
| 1 | lb | Skinned and boned chicken thigh meat, cut into 1/2 x 2-inch strips |
| 1/2 | c | Dry sherry |
| 1/4 | c | Chopped red onion |
| 2 1/2 | tb | Tomato paste |
| 1 | ts | Each chili powder and ground cumin |
| 1 | Clove garlic, crushed | |
| 1 | tb | Vegetable oil |
| 12 | Flour (6-inch) tortillas | |
| 2 | cn | (10 oz. each) green enchilada sauce |
| 3 | c | Shredded Co-Jack cheese |
| Dairy sour cream | ||
| Salsa | ||
| Stewed or refried beans |
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