Chicken Enchiladas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast
• 3 cups sodium-free chicken broth or 3 cups reduced-sodium chicken broth
• 1/2 bunch cilantro (about 3/4 cup)
• 1 lime, juiced
• 2 cloves garlic, whole
• 1 small onion, halved
• green hot pepper sauce, to taste
• 1/2 teaspoon cinnamon, divided
• 1 bay leaf, dried
• 1/4 cup whole milk
• 2 tablespoons flour
• 8 flour tortillas or 8 corn tortillas
• 1 (17 1/4 ounce) jar enchilada sauce (i use pace) or 1 1/4 cups homemade enchilada sauce
• 16 ounces shredded cheese (cheddar and monterey jack are good, but any combination you like will work)

Recipe

• 1 bring chicken broth to a boil.
• 2 add lime juice, halved onion, garlic cloves, cilantro, bay leaf, cinnamon, and hot pepper sauce.
• 3 add chicken breast.
• 4 boil for 10-15 minutes at medium heat, or until chicken is no longer pink.
• 5 remove chicken from broth and set aside to cool.
• 6 turn heat up on chicken broth and allow to reduce until one cup remains (about 20 minutes).
• 7 while chicken broth is reducing, shred chicken breasts into a bowl and set aside.
• 8 remove cilantro and bay leaf from broth and discard.
• 9 remove onion and garlic from broth and cool until you can handle them.
• 10 chop finely and add to chicken.
• 11 mix flour into milk and add slurry to chicken broth, whisking constantly.
• 12 cook for a few minutes until thick and bubbly.
• 13 pour over chicken and onion mixture.
• 14 add 1/4 cup of enchilada sauce.
• 15 add 1/4 cup of shredded cheese.
• 16 allow to cool.
• 17 while chicken mixture is cooling, heat enchilada sauce and add 1/4 teaspoon of cinnamon.
• 18 simmer for a few minutes, enough to heat through and for the cinnamon to blend in well.
• 19 microwave flour tortillas for 1 minute (or less, depending on your microwave) until just warmed.
• 20 remove enchilada sauce from heat.
• 21 place all 8 tortillas on your counter.
• 22 fill all 8 tortillas at the same time (this is to make sure each one gets the same amount of filling).
• 23 roll tortillas and place into a greased 9x13 pan.
• 24 top with enchilada sauce and cheese.
• 25 bake at 350 degrees farenheit for 20- 30 minutes, or until cheese is bubbly.
• 26 serve with sour cream to top.