Chicken Enchiladas

By á-174942

Ingredients

• FILLING:
• 8 soft corn tortillas
• 3 cups chicken broth
• 4 pieces boneless skinless chicken breast - (6 to 8 oz ea)
• 1 fresh or dried bay leaf
• 2 sprigs fresh oregano
• 1 small onion quartered
• 2 tablespoons tomato paste
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Salt to taste
• SAUCE:
• 2 cups tomato sauce
• 2 teaspoons hot cayenne pepper sauce
• 1/4 teaspoon ground cinnamon
• 1 teaspoon chili powder
• 2 1/2 cups Monterey Jack shredded cheese

Details

Servings 4

Preparation

Step 1

Preheat the oven to 275 degrees.

Wrap corn tortillas in foil and warm in the 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 2 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 and heat through, keeping warm until needed.

Remove tortillas from oven and switch broiler on high.

Pile chicken mixture into warm corn 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 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.

This recipe yields 4 servings.