Ingredients for Special Ingredient Chicken Enchiladas
- Corn Tortilla
- Chicken Broth
- Boneless Skinless Chicken Breasts
- Bay Leaf
- Fresh Oregano
- 1/2 medium onion, chopped
- 1 (15 ounce) can tomato paste
- Chili Powder
- Ground Cumin
- Salt
- Your favorite enchilada sauce (recipe or store-bought - adjust quantity based on preference)
- Cayenne Pepper Sauce
- Ground Cinnamon
- Monterey Jack Cheese
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How to Make Special Ingredient Chicken Enchiladas
- Preheat oven to 275°F (135°C).
- Wrap 8 corn tortillas in foil and warm in the oven for 10-15 minutes.
- In a large saucepan, bring 4 cups of chicken broth to a boil.
- Add 2 lbs boneless, skinless chicken breasts, 2 bay leaves, 1 tsp dried oregano, and 1/2 medium onion (chopped) to the broth.
- Return to a boil, cover, reduce heat, and simmer for 10 minutes, or until chicken is cooked through.
- Remove chicken breasts from broth and shred with two forks. Reserve 1/2 cup of cooking liquid.
- In a bowl, combine shredded chicken, 1/2 cup reserved cooking liquid, 1 (15 ounce) can tomato paste, 1 tsp ground cumin, 1/2 tsp chili powder, 1/4 tsp cinnamon, 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
- In a separate bowl, combine all remaining sauce ingredients (see ingredient list below) and heat through. Keep warm.
- Remove tortillas from oven. Turn broiler to high.
- Fill each warm tortilla with the chicken mixture and roll tightly.
- Arrange enchiladas seam-down in a greased 9x13 inch baking dish.
- Pour warm tomato sauce over the enchiladas.
- Top generously with 2 cups shredded cheese (Monterey Jack, cheddar, or a blend).
- Place the baking dish 6 inches from the broiler and broil for 5 minutes, or until cheese is melted and bubbly.
- Let stand for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
31g
Fat
69g
Carbs
4g
