This is a one of my favorite meals to make. Especially when I have 2 or 3 leftover frozen chicken breats from one of the family packs. It takes about an hour total to prepare and most of that is either waiting for the chicken to simmer (20-30 minutes) and waiting for it to bake in the oven (20 minutes) so it's one of those meals you can work on while doing something else. Like, say, drinking a glass of wine and watching Friends.
I like to serve it with Goya Arroz Mexicano. It is the BEST rice side dish in general...but goes particularly well with the enchilladas.
2 boneless, skinless chicken breasts
1 can low sodium chicken broth/stock
pinch of thyme, rosemary and/or poultry seasoning
1/2 teaspoon cumin
3 cups plain tomato sauce
1/2 teaspoon cinnamon
couple of dashes hot sauce
1/4 teaspoon chili powder
4 whole wheat tortillas
shredded monterey jack cheese (or any cheese of your liking)
Preheat oven to 350 degrees
Bring chicken broth and 2 cups of water along with thyme, rosemary/seasonings to boil in a large pot over high heat. Add chicken breasts and reduce to low. Simmer for 20-30 minutes or until cooked through and tender.Drain and put aside.
Wrap tortillas in foil and warm in oven for about 6 minutes/until pliable.
In a medium saucepan, heat tomato sauce over medium-high heat. Add chili powder, cinnamon and hot sauce. Bring to boil and then set aside.
In a large bowl, shred chicken with two forks. Add 3-4 tablespoons of the tomato sauce and cumin.
Place 1/4 of the entire amount of chicken in the middle of each tortilla and wrap. Spread a few tablespoons of the tomato sauce on bottom of glass baking dish. Place chicken stuffed tortillas, seam side down, in the pan and cover liberally with the rest of the sauce. Finish with a few handfuls of the grated cheese.
Cook uncovered at 350 for 15-20 minutes/until cheese is melted and bubbling.