Special Ingredient Chicken Enchiladas

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• corn tortilla
• 3 cups chicken broth
• 4 pieces boneless skinless chicken breasts
• 1 bay leaf, fresh or dried
• 2 sprigs fresh oregano
• 1 small onion, quartered
• 2 tablespoons tomato paste
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• salt
• 2 cups tomato sauce
• 2 teaspoons cayenne pepper sauce (optional)
• 1/4 teaspoon ground cinnamon (special ingredient)
• 1 teaspoon chili powder
• 2 1/2 cups monterey jack cheese, shredded

Recipe

• 1 preheat oven to 275 degrees.
• 2 wrap 8 corn tortillas in foil and warm in the oven.
• 3 bring broth to a boil in a saute pan.
• 4 set chicken into broth with bay, oregano and onion.
• 5 return to a boil, cover and reeduce heat to simmer.
• 6 poach chicken in broth 10 minutes.
• 7 remove chicken breasts to a bowl and shred with 2 forks.
• 8 add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
• 9 combine all sauce ingredients and heat through, keeping warm until needed.
• 10 remove tortillas from oven and switch broiler on high.
• 11 pile chicken mixture into warm corn tortillas and roll.
• 12 line casserole or baking dish with enchiladas, seam side down.
• 13 pour hot tomato sauce over the chicken enchiladas and top with cheese.
• 14 place enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas.
• 15 serve.