- 4
Ingredients
- 8 soft tortillas
- 3 cups chicken broth
- 4 boneless skinless chicken breasts
- 1 bay leaf
- 2 sprigs fresh oregano
- 1 small onion, quartered
- 2 tbsp tomato paste
- 1 tsp chili powder (for filling)
- 1 tsp ground cumin
- Salt to taste
- 2 cups tomato sauce
- 2 tsps hot cayenne pepper sauce
- 1/4 tsp ground cinnamon
- 1 tsp chili powder (for sauce)
- 2 1/2 cups Monterey Jack cheese, shredded
Preparation
Step 1
Preheat oven to 265 degrees F
Wrap tortillas in foil and warm in oven.
Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover, and reduce heat to simmer.
Poach chicken in broth 10 minutes
Remove chicken breasts to a bowl and shred with two forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
Combine all sauce ingredients (tomato sauce, cayenne pepper, ground cinnamon, chili powder) and heat through, keeping warm until needed.
Remove tortillas from oven.
Pile chicken mixture into warm tortillas and roll. Line casserole or baking dish with enchiladas, seam side down.
Pour hot tomato sauce over the chicken enchiladas and top with cheese.
Place enchiladas in hot oven for about 5 minutes to melt cheese and set enchiladas.