Daniel'S Chicken Enchiladas

• Sauce:
• -4 cups tomato sauce
• -2 cups water
• -1 Tsp onion salt
• -1 tsp salt
• -3 Tbsp ancho chili powder
• -3 minced garlic cloves
• -1 Tbsp diced chipotle en adobo
• Filling:
• -2 Qt water
• -3 boneless skinless breasts
• -1 1/2 Tsp ground cumin
• -1 1/2 Tsp cayenne
• -1 1/2 Tsp paprika
• 3-4 cups shredded cheese
• 8 flour or 12 corn tortillas

1. combine all sauce ingredients and simmer 10 minutes.
2. Boil water & salt in stockpot and add Chix. Simmer 15 min and shred after cool. Dust with combined filling spices.
3. Assembly:
4. Dip tortilla in red sauce then place in oil flipping after 10 sec. Remove after 5 more seconds. Add chix and more cheese and abke for 30min on 170C.

water, onion salt, salt, ancho chili powder, garlic, filling, water, skinless breasts, ground cumin, cayenne, paprika, shredded cheese, flour

Taken from www.epicurious.com/recipes/member/views/daniels-chicken-enchiladas-50166232 (may not work)