Recipe by bdyashana
This is a great recipe with something special. The cinnamon addition gives it a great little something that people can't quite figure out. It's that mixture of sweet and spicy flavors that has been so popular at our house and it smells heavenly when heating in the oven. You can also make this dish ahead of time reserving only the cheese. I add the cheese at the last minute and bake it in the oven at 350 for about 30 minutes so it can be done even a day ahead. It's also easily doubled and adapted for those who like things a little less spicy.
Top Review by Amy - Ellie's Mommie
I can't really review this because I made so many changes in preparation. I tend to do that when I cook. But I did include the cinnamon in my recipe, and I think that is what makes this recipe unique. All in all, this was the best chicken enchilada recipe I could find here for these reasons: No canned cream of chicken soup; the chicken is poached in a flavorful broth and it is a very well written recipe - very easy to follow. If I did feel that I could honestly give it stars, it would be 5, all the way! Thanks for inspiring me to make my own chicken enchilada recipe. I posted it, and I made sure to cite your recipe as my inspiration!
- corn tortilla
- 3 cups chicken broth
- 4 pieces boneless skinless chicken breasts
- 1 bay leaf, fresh or dried
- 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 (optional)
- 1⁄4 teaspoon ground cinnamon (special ingredient)
- 1 teaspoon chili powder
- 2 1⁄2 cups monterey jack cheese, shredded
Directions See How It's Made
- Preheat oven to 275 degrees.
- Wrap 8 corn tortillas in foil and warm in the oven.
- Bring broth to a boil in a saute pan.
- Set chicken into broth with bay, oregano and onion.
- Return to a boil, cover and reeduce 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 enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas.