Chicken Enchiladas
Author: Rachel Ray - http://www.foodnetwork.com/recipes/rachael-ray/chicken-enchiladas-recipe.html
Prep time:
Cook time:
Total time:
Ingredients
Filling
- 8 soft corn tortillas
- 3 cups chicken broth
- 1 lb boneless skinless chicken breast
- 1 bay leaf, fresh or dried
- 2 sprigs fresh oregano
- 1 small onion (quartered)
- 2 Tbsp tomato paste
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt
Sauce
- 2 cups tomato sauce
- 2 tsp hot cayenne pepper sauce
- ¼ tsp ground cinnamon
- 2 ½ cups Monterey Jack shredded cheese
Instructions
- Preheat oven to 275 degrees.
- Wrap corn tortillas in foil and warm in the oven.
- Bring broth to a boil in a sauté pan. Set chicken into broth with bay leaf, oregano and onion.
- Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes.
- Remove chicken to a bowl and shred with 2 forks. Add ½ cup of cooking liquid and tomato paste, spices and salt and work through 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 dish with enchiladas, seam side down.
- Pour hot tomato sauce over the chicken enchiladas and top with the cheese. Place enchiladas in hot oven 6 inches from broiler and broil until cheese melts and enchiladas set.
John is an engineer that loves to cook. This website is a collection of his families favorite receipes to make and eat.
