Beginner Chicken Enchiladas
From Rachael Ray
Ingredients
- 8 soft corn tortillas
Filling
3 cups chicken broth
4 pieces boneless skinless chicken breast, 6 to 8 ounces
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Salt
Sauce
2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce, several drops
1/4 teaspoon ground cinnamon, 2 pinches
1 teaspoon chili powder
2 1/2 cups shredded Monterey Jack
Directions
- Preheat the oven to 275°F.
- 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 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 in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas.
Serves 4.
Information
- Category
- Poultry, Main Dishes
- Cuisine
- Mexican