Chicken Enchiladas
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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
  1. Preheat oven to 275 degrees.
  2. Wrap corn tortillas in foil and warm in the oven.
  3. Bring broth to a boil in a sauté pan. Set chicken into broth with bay leaf, oregano and onion.
  4. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes.
  5. 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.
  6. Combine all sauce ingredients and heat through, keeping warm until needed.
  7. Remove tortillas from oven and switch broiler on high.
  8. Pile chicken mixture into warm corn tortillas and roll. Line casserole dish with enchiladas, seam side down.
  9. 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.
Recipe by Cohen Family Cookbook at https://cohenfamilycookbook.com/2015/02/chicken-enchiladas/