Total Time
1hr
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!

Ingredients Nutrition

Directions

  1. Bring chicken broth to a boil.
  2. Add lime juice, halved onion, garlic cloves, cilantro, bay leaf, cinnamon, and hot pepper sauce.
  3. Add chicken breast.
  4. Boil for 10-15 minutes at medium heat, or until chicken is no longer pink.
  5. Remove chicken from broth and set aside to cool.
  6. Turn heat up on chicken broth and allow to reduce until one cup remains (about 20 minutes).
  7. While chicken broth is reducing, shred chicken breasts into a bowl and set aside.
  8. Remove cilantro and bay leaf from broth and discard.
  9. Remove onion and garlic from broth and cool until you can handle them.
  10. Chop finely and add to chicken.
  11. Mix flour into milk and add slurry to chicken broth, whisking constantly.
  12. Cook for a few minutes until thick and bubbly.
  13. Pour over chicken and onion mixture.
  14. Add 1/4 cup of enchilada sauce.
  15. Add 1/4 cup of shredded cheese.
  16. Allow to cool.
  17. While chicken mixture is cooling, heat enchilada sauce and add 1/4 teaspoon of cinnamon.
  18. Simmer for a few minutes, enough to heat through and for the cinnamon to blend in well.
  19. Microwave flour tortillas for 1 minute (or less, depending on your microwave) until just warmed.
  20. Remove enchilada sauce from heat.
  21. Place all 8 tortillas on your counter.
  22. Fill all 8 tortillas at the same time (this is to make sure each one gets the same amount of filling).
  23. Roll tortillas and place into a greased 9x13 pan.
  24. Top with enchilada sauce and cheese.
  25. Bake at 350 degrees Farenheit for 20- 30 minutes, or until cheese is bubbly.
  26. Serve with sour cream to top.

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