Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: 4 large servings

Recipe courtesy Rachael Ray, 30 Minute Meals - Passport to Mexico

Ingredients

Filling:
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
2T tomato paste
1 tsp. chili powder, 1/3 palm full
1 tsp. ground cumin
Salt

Sauce:
2 cups tomato sauce
2 tsp. hot cayenne pepper sauce, several drops
1/4 tsp. ground cinnamon, 2 pinches
1 tsp. chili powder
2 1/2 cups Monterey Jack shredded cheese

Directions

1. Preheat the oven to 275 degrees F.
2. Wrap corn tortillas in foil and warm in the oven.
3. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion.
4. Return to boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes.
5. 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.
6. Combine all sauce ingredients and heat through, keeping warm until needed.
7. Remove tortillas from oven and switch broiler on high.
8. Pile chicken mixture into warm corn tortillas and rol. Line casserole or baking dish with enchiladas, seam side down.
9. Pour hot tomato sauce over the chicken enchiladas and top with cheese.
10. Place enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.