Thanks everyone for voting! The winner by a landslide is Chicken Enchiladas. This is my adaptation of a Rachael Ray 30 Minute Meal. And I LOVE these! Now you will too!

Ingredients

For the filling:

1 box of chicken stock (the boxed stocks are definitely better quality, plus they have a screw on top so if you don’t use the whole carton you can keep it in the fridge for the week)

4 chicken breasts (boneless / skinless)

2 dried bay leaves

1 tsp dried oregano

1/2 of a white onion (peeled)

3 tablespoons tomato paste

1 tablespoon chili powder

5 dashes of chipolte flavored hot sauce (or you can use 1 chipolte in adobo from the can)

1 teaspoon cumin

Salt to taste

For the sauce:

2 cans of tomato sauce (not the Ragu kind, I use Delmonte)

1 teaspoon ground cinnamon

1 dash of nutmeg

a drizzle of honey

a few red pepper flakes

Additional: Corn or flour tortillas, Shredded cheddar / jack cheese and Cilantro

Preheat the oven to 400 degrees F.

Bring chicken stock to a boil in a pot with the onion, bay and oregano. Once boiling add the chicken. Let the chicken cook for about 10-15 minutes or until it is no longer pink. Shred the chicken with 2 forks and put in a bowl. Add a few ladles full of the broth, tomato paste and remaining ingredients. Mix until combined.

Combine all sauce ingredients and heat through, keeping warm until needed.

Place chicken mixture into tortillas and roll. Place the rolls (seam side down) in a casserole or baking dish. Put a little bit of sauce in first to prevent the enchiladas from sticking. Pour hot tomato sauce over the top and sprinkle with cheese. Place in oven and cook until the cheese is melted. Remove from oven and top with fresh chopped cilantro.

Serve with brown rice and black beans – ENJOY!

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