Chicken Enchiladas

I’ll admit that I am not a Mexican food expert however I love trying out recipes to expand my food experiences. This recipe comes from Rachael Ray and I have tweaked it slightly to meet my tastes, you can view the original recipe here. This is an extremely simple recipe that will have your family begging for more.



Chicken Enchiladas: Serves 6

2lbs Chicken Breast - boneless/skinless
Chicken Stock
1 Onion - Quartered
2 Bay Leaves
2TB Tomato Paste
30oz Cans Tomato Sauce
2tsp Chili Powder
1tsp Cumin
1/4tsp Ground Cinnamon
1TB Minced Red Hot Peppers
4oz Monteray Jack Cheese - Shredded
6 Burrito Size Tortillas

Place chicken breasts, stock, onion and bay leaves in a stock pot, bring to a boil and cook until the chicken is cooked through and can be easily shredded with a fork.

While the chicken is cooking place the tomato sauce, 1tsp chili powder, cinnamon and red hot peppers in a sauce pot and bring up to a boil and reduce to a simmer, stirring occasionally.

Once the chicken is cooked pull it apart with some forks, shredding into even size pieces. Place in a large bowl. While you are shredding the chicken place all the tortillas in 1 aluminum foil packet and place in a 275° oven to soften. Once all of the chicken is shredded add the tomato paste, remaining tsp of chili powder, cumin and 1/2C of the chicken stock to the chicken and mix until evenly incorporated. Remove the tortillas from the oven and turn the heat up to 400°

Place half of the sauce on the bottom of a 13x9 pan, then take a tortilla and place 1/6 of the chicken mixture into the center of the tortilla in a line, fold the edges towards the end of the chicken in, then roll the tortilla tightly to create a completely sealed enchilada. Place the enchilada in the pan, seam side down and repeat with the remaining tortillas. Pour the remaining sauce over the enchiladas and top with the cheese. Place the dish in the oven and bake for 10-15 minutes until the cheese is completely melted. Remove and Enjoy!

__________________________
WW: 10 Points Plus / serving