Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters chicken broth; 1 teaspoon chili powder, 1/3 palm full; 1 teaspoon chili powder; 8 soft corn tortillas; 1 bay leaf, fresh or dried; 0 teaspoons ground cinnamon, 2 pinches; 1 teaspoon ground cumin; 591 milliliters Monterey Jack shredded cheese, available on dairy aisle; 1 small onion, quartered; 2 sprigs fresh oregano; 2 teaspoons hot cayenne pepper sauce, several drops; 4 servings Salt; 4 boneless skinless chicken breast, 6 to 8 ounces; 2 Tbsps tomato paste; 473 milliliters tomato sauce

You can never have too many Mexican recipes, so give Chicken Enchiladas a try. This recipe makes 4 servings with 442 calories, 24g of protein, and 24g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have chicken broth, tomato sauce, bay leaf, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It works well as a main course. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 275 degrees F.

Equipment you will use

Oven

Wrap corn tortillas in foil and warm in the oven. Bring broth to a 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.

Ingredients you will need

Corn Tortilla