Chicken Enchiladas

One of my experiences during fall semester of freshman year was making this. My friend, Arielle and I were ALWAYS hungry & tired of wasting money on nonsense....so we searched for a recipe on foodnetwork.com, went to Walmart, got ingredients, and created our very own meal. All in all, it wasn't bad..it could have been better without the teaspoon of cumin...it makes all the difference!

Ingredients:

• 8 soft corn tortillas
• Filling:
  3 cups chicken broth
  4 pieces boneless skinless chicken breast
  1 small onion
  2 tablespoons tomato paste
  1 teaspoon chili powder
  1 teaspoon of ground cumin (if you must)
  salt
• Sauce:
  2 cups of tomato sauce
  2 teaspoons cayenne pepper sauce
  1/4 teaspoon ground cinnamon
  1 teaspoon chili powder
  2 1/2 cups Monterey Jack shredded cheese

Directions:

Preheat the oven to 275 degrees F.

Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with onion, cover and reduce heat to simmer. Cook chicken in broth 10 minutes. 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.

Combine all sauce ingredients and heat through, keeping warm until needed.

Remove tortillas from oven and switch oven on high.

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. Place in enchiladas in hot oven for 5 minutes to melt cheese then serve!