Chicken Enchiladas

Recipe Ingredients

8		Soft corn tortillas
		Filling
3 cups	711ml	Chicken broth
4		Boneless skinless chicken breast - - (6 to 8 oz ea)
1		Fresh or dried bay leaf
2 sections		Fresh oregano
1 section		Onion - quartered (small)
2 tablespoons	30ml	Tomato paste
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Ground cumin
		Salt - to taste
		Sauce
2 cups	474ml	Tomato sauce
2 teaspoons	10ml	Hot cayenne pepper sauce
1/4 teaspoon	1.3ml	Ground cinnamon
1 teaspoon	5ml	Chili powder
2 1/2 cups	365g / 12oz	Monterey Jack shredded cheese

Recipe Instructions

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.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B73) - from the TV FOOD NETWORK

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