www.monthlymealplanner.com
|
|||||
|---|---|---|---|---|---|
| A quick and easy chicken enchilada recipe with a slight kick. | |||||
| Ingredients: | |||||
| 3 Cups | Chicken Broth | ||||
| 4 Pieces | Boneless Chicken Breast (6-8 oz.) | ||||
| 1 | Small Onion | ||||
| 2 Tablespoon | Tomato Paste | ||||
| 2 Teaspoon | Chili Powder | ||||
| 1 Teaspoon | Ground Cumin | ||||
| 2 Cups | Tomato Sauce | ||||
| 2 Teaspoons | Hot Sauce | ||||
| 1/4 Teaspoon | Cinnamon | ||||
| 2 1/2 Cups | Monterey Jack Cheese (shredded) | ||||
| Directions: | |||||
|
Preheat the oven to 275 degrees F.
Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with the onion quartered. Return to a 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, 1 tsp. of chili powder, 1 tsp. cumin and salt to taste. Combine tomato sauce, hot sauce, cinnamon, 1 tsp. chili poweder and heat through in a small saucepan, 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 in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve. Add Spanish Rice to complete meal. |
|||||