Recipe- Chicken Enchiladas

Ingredients

• 8 soft tortillas

Filling:

• 3 cups chicken broth
• 2 chicken breast ( I used the kind you would normally fry to eat. It has been my experience they hold more flavor and do not dry out)
• A pinch of bay leaf seasoning 
• A pinch of Oregeno seasoning
• 1 small onion, quartered
• 2 tablespoons tomato paste
•    1 teaspoon chili powder 
•    Salt

Sauce:

• 2 cups tomato sauce
• 1/4 teaspoon ground cinnamon, 2 pinches
• 1 teaspoon chili powder
• 2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle

Directions 

Bring about six cups of water to a boil and place chicken breast in the boiling water.
Boil chicken breasts for about 20 minutes. Check the temp. to make sure they are done.
Preheat the oven to 275 degrees F.
Wrap corn tortillas in foil and warm in the oven.
Remove chicken breasts to a bowl and pull off bone when done.
Add 1/2 cup of cooking liquid ( I just eyed how much liquid I wanted, cause 1/2 cup would have been to much for my taste and I used the broth from boiling the chicken)
Add 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
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 oven for about 20 minutes or until warmed to your liking.
Serve

I made this last week and it tasted awesome!!!!