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Prep 10 mins
Cook 15 mins
Very tasty, just like you get at your favorite Mexican restaurant. This came from the Food Network website, one of Rachael Ray's recipes. Don't let the cinnamon in the sauce scare you - it's a key ingredient. Also, use about 1 teaspoon dried oregano if you don't have fresh, as called for in this recipe.
- 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
- 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
- Preheat the oven to 275 degrees F.
- Wrap corn tortillas in foil and warm in the oven.
- Bring broth to 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 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 in saucepan and heat through, keeping warm until needed.
- Remove tortillas from the oven and switch broiler on high.
- Pile chicken mixture into warm tortilla and roll.
- Line casserole or baking dish with endchiladas, seam side down.
- Pour hot tomato sauce over the chicken enchiladas and top with cheese.
- Place enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.
I loved it but my husband hated it...he likes the ones with the creamy fillings...I thought it had so much flavor and really didn't have any fat! I used flour tortillas though which I like much better than the corn ones!
We really enjoyed these chicken enchiladas. These are very different than the enchiladas I usually make and were a nice change of pace. I reduced the cayenne pepper sauce to 1 tsp. so that my family would eat them and not be too spicy. Also, I added 1-2 tsp. of cumin to the sauce to give it a little more flavor. When rolling the enchiladas, I added some of the cheese with the chicken filling into each tortilla. The cinnamon is subtle, but adds its distinctive flavor to the sauce. Thank you for sharing this wonderful recipe. *Made for And the Secret Ingredient is... tag game*
I just made this, and while I thought that the chicken was delicious, I think I will change the sauce next time. I thought the cinnamon was too much, so I will probably use the rest of the can of tomato paste, mix it with 2 cups of the broth and add the cayenne and chili powder to that. I think that will make a more flavorful, less sweet sauce. I also used only about 1 1/2 cups of reduced-fat cheddar cheese to save fat and calories.