CHICKEN ENCHILADAS

We love this meal because we can stretch it into leftovers!!! Serve with Spanish rice or beans.

Extra items: chicken, tomato paste (small can), tomato sauce, hot sauce, Mexican blend shredded cheese, tortillas (do not get the burrito size...too big for this recipe. Regular corn or flour tortillas will work).
Total cost for extras: $13-15 (but remember can stretch to 2 meals!!)

Filling:
chicken broth (use 2 chicken bouillon cubes and 4 cups of water...bring to boil and melt cubes)
4 chicken breasts (skinless/boneless...cut in half)
1 bay leaf
oregano
1 small onion
2 Tsp tomato paste
1 tsp chili powder
1 tsp cumin
salt
1/2 Cup shredded cheese (save the rest of the bag for top of enchiladas)

Sauce:
2 Cups tomato sauce
2 tsp hot sauce
1/4 tsp cinnamon
1 tsp chili powder

In pot, bring broth to a boil. Add chicken with bay leaf, oregano, and half of the onion. Return to a boil. Cover and reduce to simmer about 10 minutes...seriously we were impressed it took only this long to cook the chicken!!! When finished, remove chicken and allow to cool (should only take a few minutes). Shred the chicken into a large mixing bowl. Add 1/2 cup of the cooking liquid and tomato paste, chili powder, cumin, and 1 tsp salt. Work through the chicken.

While chicken is cooling: make sauce and warm tortillas.

Tortillas: preheat oven to 275 degrees. Wrap tortillas in a stack in foil. Place into oven until warmed (about 5 min).

Sauce: In saucepan combine all sauce ingredients (tomato sauce, hot sauce, cinnamon, and chili powder). Keep warm.

Place oven on broil- high. We use a large glass casserole dish to bake them. Take a tortilla and lay flat. Add a Tbsp of chicken mixture. Roll tortilla, place into dish seam side down. Continue placing into dish...side by side. Then, pour warmed sauce over enchiladas. On top of this add the remaining shredded cheese. Place 6 inches from the broiler for 5 minutes. Enjoy :-)