Chicken Enchiladas (rachael Ray)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 8 soft corn tortillas
• 3 cups chicken broth
• 4 pieces boneless skinless chicken breasts
• 1 bay leaf
• 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
• 1/4 teaspoon ground cinnamon
• 1 teaspoon chili powder
• 2 1/2 cups monterey jack cheese, shredded

Recipe

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