Rachael’s 30-Minute Chicken Enchiladas

Who doesn’t love Mexican food? Going out to  a Mexican restaurant can be a calorie explosion though so making it at home is always a great idea! This dinner will take 30 minutes and of course, is delicious!

Let us know if you try it out!

photo taken from foodnetwork.com

Chicken Enchiladas Recipe courtesy of Rachael Ray

4 servings


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 Tbsp tomato paste

1 tsp chili powder

1 tsp grounc cumin


2 cups tomato sauce

2 tsp hot cayenne pepper sauce, several drops

1/4 tsp ground cinnamon

1 tsp chili powder

2 1/2 cups Montery Jack shredded cheese (I would use about 1 1/2 cups)

Preheat oven to 275 degrees. Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in saute pan. Set chicken into broth with bay and 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 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 broiler 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 6 inches from broiler 5 minutes to melt cheese and set enchiladas. Serve.


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