| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 8 soft corn tortillas
- 2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle
- 3 cups chicken broth
- 4 pieces boneless skinless chicken breast, 6 to 8 ounces
- 1 bay leaf, fresh or dried
- 2 sprigs fresh oregano
- 1 small onion, quartered
- 2 tablespoons tomato paste
- 1 teaspoon chili powder, 1/3 palm full
- 1 teaspoon ground cumin
- Salt
- 2 cups tomato sauce
- 2 teaspoons hot cayenne pepper sauce, several drops
- 1/4 teaspoon ground cinnamon, 2 pinches
- 1 teaspoon chili powder
Instructions
- 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 bay and oregano and onion. 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, 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 switch broiler on high.
- Pile chicken mixture into warm corn tortillas and roll. Line flameproof 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 835 |
| Total Fat | 35 g |
| Saturated Fat | 16 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 7 g |
| Sugar | 10 g |
| Protein | 88 g |
| Cholesterol | 276 mg |
| Sodium | 1684 mg |
| Serving Size | 1 of 4 servings |
| Calories | 835 |
| Total Fat | 35 g |
| Saturated Fat | 16 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 7 g |
| Sugar | 10 g |
| Protein | 88 g |
| Cholesterol | 276 mg |
| Sodium | 1684 mg |
Reviews
esquceto
This is not a good enchilada recipe. The sauce spices are way off. Basically tomato sauce and cinnamon, just a strange combination. I ended up tossing it and making a different sauce while using the chicken. Will not make this again.
Tomato sauce lacked flavor. Cinnamon was not a good addition. Chicken was flavored nicely. Overall the dish was ok… But, I won’t make it again.
Great recipe! My daughter, 2 grandchildren and the dishwasher (the dog that licks the plates after dinner) all say make this again. Fairly easy to make.
Great recipe. Loved the cinnamon. It had some heat which I liked, will adjust the amount of hot sauce or type of hot sauce depending on my audience.
I could taste too much of the cinnamon and it ended up being too sweet
I will have to make less spicy but love chicken enchiladas! The u Rachel!
Love this recipe. So quick and easy with great flavor.
`thank you for helping me get my recipe
These enchiladas tasted like I made them in a restaurant! Thank you Rachel Ray for your wonderful recipes that definitely bring this family together! I will most definitely do this recipe again!