- 10 soft corn tortillas
- 5 cups chicken broth
- 6 pieces boneless (skinless) chicken breast
- 1 onion, quartered
- 1 teaspoon garlic powder
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt to taste
- Can of corn
- 4 cups tomato sauce
- Pinch of cinnamon
- 2 teaspoon chili powder
- Cheese (as much as you want, you could never have enough cheese)
Preheat the oven to 250 degrees F. Wrap tortillas in foil and warm in oven.
Bring broth to a boil in a Dutch oven. Set chicken into broth with garlic powder and onion. Return to a boil, cover and reduce to medium heat. Poach chicken in broth 10 minutes. Remove chicken to a bowl and let cool. Shred with hands. Add tomato paste, spices, corn and salt and work through the chicken.
Combine all sauce ingredients and heat on medium to low heat (keep warm until needed). Remove tortillas from oven and switch broiler.
Pour a little tomato sauce onto the bottom of a casserole dish, covering completely. Pile chicken mixture and some cheese into warm corn tortillas and roll. Line casserole dish with enchiladas (seam side down). Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven and broil 5 minutes to melt cheese.