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Chicken Enchiladas Recipe
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- 1½ cups water, divided
- 1 skinless, boneless chicken breast half
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 4 ounces salt-free tomato sauce
- 4 corn tortillas
- ¼ ounce grated Monterey Jack cheese
- 1 medium white onion, peeled and finely chopped
- Bring 1 cup water to boil in 1-quart saucepan, add chicken, cover and simmer about 5 minutes.
- Remove chicken, discard water, cool meat, and shred or finely chop.
- Mix chili powder and cumin in the saucepan with tomato sauce and ½ cup water.
- Simmer until the sauce thickens slightly, about 10 minutes.
- Place tortillas in a loosely closed plastic bag and warm in microwave until limp. (they may also be warmed in the oven by wrapping the tortillas in a damp cloth and then in foil.)
- Spray 8x*-inch baking dish with nonstick cooking spray.
- With tongs, dip warmed tortillas one by one in the hot tomato sauce mixture, then lie them flat in the baking dish.
- Sprinkle ¼ of the chicken and ¼ of the cheese across the middle of the tortillas.
- Then roll the tortilla and place it seam-side down in the baking dish.
- After making the 4 enchiladas, pour the remaining sauce over the enchiladas in the baking dish.
- Garnish with finely chopped onions and bake in a 350° oven for 10 to 15 minutes.