Chicken
Enchiladas ~
Tiffany Neil
8 soft corn
tortillas
Filling:
3 cups chicken
broth
4 pieces
boneless skinless chicken breast
1 bay leaf,
fresh or dried
2 sprigs fresh
oregano
1 small onion,
quartered
2 tbls tomato
paste
1 tsp chili
powder
1 tsp ground
cumin
salt
Sauce:
2 cups tomato
sauce
2 tsp hot
cayenne pepper sauce
1/4 tsp ground
cinnamon
1 tsp chili
powder
2 1/2 cups Monterey Jack shredded
cheese
Preheat overn to
275.
Wrap corn tortillas in foil and warm in oven. Bring broth to a boil in saute
pan.
Set chicken into broth with bay and oregano and onion.
Return ot 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 and
heat through, keeping warm until needed.
Remove tortillas from oven and witch broiler on high.
Pile chicken mixutre into warm corn tortillas and
roll.
LIne casserole or baking dish with enchiladas, seam side down. Pour hot tomato
sauce over top and top with cheese. Place in hot oven 6 inches from broiler and
broil 5 minutes to melt cheese.
Serve.
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