Special Ingredient Chicken Enchiladas
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- corn tortilla
-
Filling
- 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
- salt
-
Sauce
- 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
- 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.
- Serve.
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Reviews
-
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!
RECIPE SUBMITTED BY
I live in Northwest Missouri and I'm a stay at home mom of 3 with one more on the way. I have always loved to cook and started fixing dinners at my house around age nine. My mom raised me and worked full time at her own business in our home and I learned early to read cookbooks and try new things. I love to watch cooking shows and try new recipes but I tend to be a down home kind of cook with lots of comfort foods coming out of my kitchen. With three kids we do have a few nights of convenience foods in our house every month but I am trying to build a quick and easy recipe base that lets me make most things from scratch or at least with my own flair.
I love to bake but I am beginning to discover the joys and secrets of more savory cooking such as ribs, whole chickens and roasts.