8 tortillas(large) or more small tortillas (depends on the size enchiladas you want)
sliced ripe olives (optional)
2 1/2 cups shredded cheese Monterey Jack, Colby Jack, cheddar -- whatever you like
Chicken:
3 cups Chicken broth
4 boneless, skinless chicken breasts, 6-8oz each
1 bay leaf (fresh or dried)
oregano (2 sprigs fresh or 1/2 tsp dried)
1 small onion quartered
Filling:
2 Tablespoons tomato paste
1/2 to 1 teaspoon chili powder (depends on how hot you want them)
1 teaspoon ground cumin
salt to taste
Sauce: (you can either make this or use a can of enchilada sauce)
2 cups tomato sauce
2-3 drops Hot Pepper Sauce
1/4 teaspoon ground cinnamon
1/2 to 1 teaspoon chili powder
For chicken: bring broth to a boil in a saute pan. Set chicken into broth with bay leaf, 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 filling ingredients and work through the chicken using the forks.
Preheat oven to 275. Wrap tortillas in foil and warm in the oven.
Combine all sauce ingredients and heat through. Keep warm until needed.
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 and sliced olives. Place enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.
The leftovers are delicious reheated and this freezes well.
Says it serves 4 to 6 people, but hubby and I could only eat one enchilada each so I think it could serve 8.
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