Shredded Chicken Enchiladas

Preheat the oven to 250ºF and wrap corn tortillas in foil to warm in the oven, while preparing the enchiladas.

For the cooking liquid, bring broth to a boil in a deep saute pan. Carefully place the chicken into broth with bay and oregano and quartered onion. Return to a boil, then cover and reduce heat to a simmer for 13-15 minutes.

Meanwhile, prepare sauce by mixing together the enchilada sauce, tomato sauce, cinnamon, cumin, garlic powder, tomato paste, and let simmer for about 8 minutes. Turn the heat off but keep it warm until needed.

Continue preparing the other ingredients for the enchiladas. In another pan, on medium heat sautée the medium sliced onion with the olive oil for about 8 minutes, until soft.

For the shredded chicken, remove chicken breasts from the cooking liquid and place into a large bowl. While still warm, shred using 2 forks. Add reserved cooking broth/liquid and tomato paste, chili powder, garlic powder, cumin, salt, and mix well to distribute throughout the pieces of shredded chicken. Set the shredded chicken aside.

Remove tortillas from oven and turn the heat up to 350ºF.

To make the enchiladas, pile some shredded chicken, a sprinkle of diced green chilies, sautéed onions, and some shredded cheese. Roll them up and line the 15×10 baking dish with enchiladas, tightly packed, seam side down. Pour enchilada sauce over the chicken enchiladas and top with about 1 cup of shredded cheese. Place the enchiladas in oven and bake for about 8-10 minutes; turn the broiler on high and broil for another 4 minutes, checking to be sure the cheese doesn’t burn.

Garnish with light sour cream and chopped cilantro and enjoy!

Adapted from Rachel Ray, Food Network.