Prep 30 mins
Cook 30 mins
This recipe was inspired by bdyashana's Special Ingredient Chicken Enchiladas #61634. I made so many alterations to her recipe, I thought I should just post a new one! But the cinnamon is her idea, and boy is it a good one! Also, poaching the chicken in a flavored broth is from her recipe. I couldn't waste all that broth, so I decided to cook it down and use it! Since so many chicken enchilada recipes call for cream soup, I thought I'd make it creamy with the milk/flour slurry. Turned out awesome!
- 1 lb boneless skinless chicken breast
- 3 cups sodium-free chicken broth or 3 cups reduced-sodium chicken broth
- 1⁄2 bunch cilantro (about 3/4 cup)
- 1 lime, juiced
- 2 cloves garlic, whole
- 1 small onion, halved
- green hot pepper sauce, to taste
- 1⁄2 teaspoon cinnamon, divided
- 1 bay leaf, dried
- 1⁄4 cup whole milk
- 2 tablespoons flour
- 8 flour tortillas or 8 corn tortillas
- 1 (17 1/4 ounce) jar enchilada sauce (I use Pace) or 1 1⁄4 cups homemade enchilada sauce
- 16 ounces shredded cheese (cheddar and monterey jack are good, but any combination you like will work)
- Bring chicken broth to a boil.
- Add lime juice, halved onion, garlic cloves, cilantro, bay leaf, cinnamon, and hot pepper sauce.
- Add chicken breast.
- Boil for 10-15 minutes at medium heat, or until chicken is no longer pink.
- Remove chicken from broth and set aside to cool.
- Turn heat up on chicken broth and allow to reduce until one cup remains (about 20 minutes).
- While chicken broth is reducing, shred chicken breasts into a bowl and set aside.
- Remove cilantro and bay leaf from broth and discard.
- Remove onion and garlic from broth and cool until you can handle them.
- Chop finely and add to chicken.
- Mix flour into milk and add slurry to chicken broth, whisking constantly.
- Cook for a few minutes until thick and bubbly.
- Pour over chicken and onion mixture.
- Add 1/4 cup of enchilada sauce.
- Add 1/4 cup of shredded cheese.
- Allow to cool.
- While chicken mixture is cooling, heat enchilada sauce and add 1/4 teaspoon of cinnamon.
- Simmer for a few minutes, enough to heat through and for the cinnamon to blend in well.
- Microwave flour tortillas for 1 minute (or less, depending on your microwave) until just warmed.
- Remove enchilada sauce from heat.
- Place all 8 tortillas on your counter.
- Fill all 8 tortillas at the same time (this is to make sure each one gets the same amount of filling).
- Roll tortillas and place into a greased 9x13 pan.
- Top with enchilada sauce and cheese.
- Bake at 350 degrees Farenheit for 20- 30 minutes, or until cheese is bubbly.
- Serve with sour cream to top.