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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from The Ruark/Carpenter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 Soft corn tortillas

Filling
3 c chicken broth
4 pieces boneless skinless chicken breast, 6 to 8 oz.
1 bay leaf, fresh or dried
2 springs fresh oregano
1 small onion, quartered
2 T tomato paste
1 t chili powder
1 t ground cumin
Salt

Sauce
2 c tomato sauce
2 t hot cayenne pepper sauce, several drops
1/4 t ground cinnamon, 2 pinches
1 t chili power
2 1/2 c Monterey Jack shredded cheese
Directions:
Directions:
Preheat to 275º.
Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute 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 in a bowl and shred with 2 forks. Add 1/2 c 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 over 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5 min

 

 

 

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