Chicken Enchiladas (Rachael Ray)

READY IN: 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.