Preheat oven to 275 degrees F
Wrap corn tortillas in foil and warm in oven. Bring broth to a boil in large saute pan. Set chicken into broth with bay, oregano, and onion. Return to boil, cover and reduce heat to simmer. Poach chicken in this broth mixture for about 15 minutes, depending on the size of your chicken breasts. Remove chicken breasts with the onion to a bowl and shred with 2 forks. Add 3/4 cup of cooking liquid, tomato paste, spices and salt. Work through the chicken using the forks.
Combine all sauce ingredients and heat through, keeping warm until needed.
Remove tortillas from oven and set broiler to high.
Pile chicken mixture into warm corn tortillas and roll. Line casserole dish with enchiladas, seam side down. When your are done pour hot tomato sauce over the enchiladas and top with cheese. Place in hot oven about 6 inches from broiler and broil for approximately 5 minutes until cheese is melted and enchiladas are set. Serve.
For the beans.............I just added water and microwaved them for 4 minutes. They were excellent with the Chicken Enchiladas.............Enjoy!!
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|Serving Size: 1 Recipe (10558g)|
|Recipe Makes: 1|
|Calories from Fat: 1875 (19%)|
|Amt Per Serving||% DV|
|Total Fat 208.4g||278 %|
|Saturated Fat 81.2g||406 %|
|Monounsaturated Fat 54g|
|Polyunsanturated Fat 51.6g|
|Cholesterol 878.3mg||270 %|
|Sodium 36018.1mg||1242 %|
|Potassium 27433mg||722 %|
|Total Carbohydrate 1613.6g||475 %|
|Dietary Fiber 272g||1088 %|
|Sugars, other 1341.7g|
|Protein 560g||800 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 10105
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