Chicken Enchiladas

Ingredients

• 1 white onion
• 2 green onions
• 4 chicken breasts
• 8 soft flour tortillas
• 3 cups chicken broth
• 3 cups tomato puree
• 2 TBS tomato paste
• 2 ½ cups Monterey Jack shredded cheese
• 2 tsp fresh oregano
• 1 tsp cayenne pepper
• 2 tsp chili powder
• 1 tsp cinnamon
• 2 tsp ground cumin
• salt
• pepper

Directions

1. Wrap tortillas in foil and set in 275° oven.
2. Add 2½ cups chicken broth, oregano, and diced white onion into med skillet.
3. Bring to a bubble and add diced chicken and cover with lid for 10 mins.
4. Set chicken to cool, while tenderizing it with a hammer.
5. In a sauce pan; combine tomato puree, cayenne, cinnamon, and 2 tsp cumin and warm on oven burner.
6. In bowl add 1/2 cup chicken broth, tomato paste, 2 tsp chili powder, 1 tsp cumin, and season with salt and pepper.
7. Combine this bowl with chicken.
8. Take tortillas out and switch over to broiler on high.
9. Pour a little of the sauce into the bottom of a casserole backing dish.
10. Roll chicken into tortillas and place them in the dish.
11. Pour remaining sauce over enchiladas, then toss diced green onions and pile with cheese.
12. Broil for 5 mins.