Foodie Friday!

One recipe from Cinco de Mayo (others will follow next week):

Chicken Enchiladas (original recipe thanks to Rachel Ray, but I've tweaked it somewhat)

4 c. chicken broth
4 pieces boneless, skinless chicken breasts
1 bay leaf
1 spring fresh oregano (or 1 tsp. dried)
1 large onion, chopped
1 sm. can tomato paste (6 oz I think?)
2 tsp. chili powder
1 tsp. cumin
2 1/2 c mexican blend shredded cheese
Pkg. small corn tortillas
Salt & Pepper (if needed)

4 c. tomato sauce
1 tsp. ground cayenne
1/4 tsp. cinnamon
2 tsp. chili powder

Bring chicken broth to a boil and add onion, oregano, bay then chicken. Cook about 10-12 mins. or until chicken is cooked through. Bring chicken to cutting board and let cool. Remove onion from broth (with slotted spoon or strainer-but save some of the liquid!) and place in a separate bowl and add tomato paste, chili powder, cumin. Use two forks to shred chicken and place in bowl with other ingredients. Add some of cooking liquid if mixture is dry (I usually use about 1 c). Season with S&P, if needed.

While chicken is cooking, combine all sauce ingredients in small sauce pot and warm through. Place tortillas (I usually need 8-12) in paper towel and warm in microwave.

Preheat broiler. Spoon about 2-3 tbl. chicken mixture in each tortilla and place seam side down in large casserole dish. Repeat until chicken mixture is gone. Pour sauce mixture over entire dish and then cover with cheese. Put under broiler for about 5 mins. or until cheese is melted.


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