Chicken Enchiladas
INGREDIENTS
•
8 soft corn tortillas
•
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
•
2 tablespoons tomato paste
•
1 teaspoon chili powder, 1/3 palm full
•
1 teaspoon ground cumin
•
Salt
•
2 cups tomato sauce
•
2 teaspoons hot cayenne pepper sauce, several drops
•
1/4 teaspoon ground cinnamon, 2 pinches
•
1 teaspoon chili powder
•
2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle
ADVERTISEMENT