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Chicken Enchiladas

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Serves | Prep Time | Cook Time

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Ingredients You'll Need

8 soft corn tortillas
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
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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