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Easy Kickin' Enchiladas & Spanish Rice
by Jessica West 		 
  ***For this day, use corn tortillas so you'll have some left for the hogout casserole later in the week.

Enchiladas are so easy, and you don't need to buy the sauce at the store... just follow this recipe and you'll never use store-bought sauce again. P.S. You can use either flour or corn tortillas, and any kind of cheese will do... From the picture, you can tell that my family prefers cheddar.

Recipe:
Easy Kickin' Chicken Enchiladas
by Jessica West
serves: 4
  A quick and easy chicken enchilada recipe with a slight kick.
Ingredients:
  3 Cups   Chicken Broth
  4 Pieces   Boneless Chicken Breast (6-8 oz.)
  1   Small Onion
  2 Tablespoon   Tomato Paste
  2 Teaspoon   Chili Powder
  1 Teaspoon   Ground Cumin
  2 Cups   Tomato Sauce
  2 Teaspoons   Hot Sauce
  1/4 Teaspoon   Cinnamon
  2 1/2 Cups   Monterey Jack Cheese (shredded)
Directions:
  Preheat the oven to 275 degrees F.

Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with the onion quartered. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, 1 tsp. of chili powder, 1 tsp. cumin and salt to taste.

Combine tomato sauce, hot sauce, cinnamon, 1 tsp. chili poweder and heat through in a small saucepan, keeping warm until needed.

Remove tortillas from oven and switch broiler on high.

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 hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.

Add Spanish Rice to complete meal.