Tortillas that have been filled with moist, shredded chicken are submerged in rich Enchilada sauce and then smothered in cheese for an easy, family meal worthy of any Mexican Restaurant. Gluten-Free Option available.
For the chicken: Place the chicken along with broth and seasonings into a heavy bottomed covered pan. Bring to a boil, reduce heat to low, cover and simmer for 20-25 minutes. Shred chicken with 2 forks after cooling slightly and mix into remaining liquid.
Prepare the enchilada sauce by mixing all ingredients. (Since these enchiladas cook in the oven, no need to heat the sauce prior to using, but if using in other preparation it is best to let simmer 20 minutes before eating to let flavors blend together.)
To make the enchiladas:
Preheat oven to 400 degrees.
Pour ½ cup enchilada sauce on bottom of 2 quart oven safe dish. Fill each tortilla with about ¼ cup mixture of the chicken and juices. As you roll the tortillas, place seam side down in baking dish. Pour the remaining sauce over the enchiladas. Sprinkle cheese over the enchiladas.
Bake for 20 minutes until bubbly and cheese has browned.