Chicken Enchiladas

• 3 Land O Lakes Garlic & Herb Saute Express squares
• 1 (20-ounce) package boneless skinless chicken breasts
• 1 (6-ounce) can tomato paste
• 1 (14.5-ounce) can chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (8-ounce) package (2 cups) shredded sharp Cheddar cheese
• 1/2 cup frozen corn niblets, thawed
• 1/4 cup chopped green chiles
• 12 corn tortillas*
• 1 tablespoon finely chopped fresh cilantro

1. Heat oven to 375F.
2. Spray 13x9-inch baking dish with no-stick cooking spray; set aside.
3. Melt 2 Saute Express squares in 10-inch nonstick skillet over medium heat.
4. Add chicken; cook 13-18 minutes or until chicken reaches 165F and juices run clear when pierced with fork.
5. Remove chicken from skillet.
6. Melt remaining Saute Express square in same skillet.
7. Add tomato paste; whisk in chicken broth until sauce is smooth.
8. Stir in chili powder and cumin.
9. Bring sauce to a boil.
10. Reduce heat to low.
11. Cook 8 minutes or until thickened.
12. Shred chicken using 2 forks; place into bowl.
13. Add 1 cup shredded cheese, corn and chiles; mix well.
14. Dip tortilla in enchilada sauce, removing excess sauce.
15. Place about 1/3 cup chicken mixture in center of 1 tortilla.
16. Roll up tortilla; place into prepared dish, seam-side down.
17. Repeat with remaining chicken mixture and tortillas.
18. Pour remaining sauce over enchiladas.
19. Cover with aluminum foil.
20. Bake 15 minutes or until heated through.
21. Uncover; sprinkle with remaining cheese.
22. Continue baking, uncovered, 3-5 minutes or until cheese is melted.
23. Sprinkle with cilantro before serving.
24. *Substitute 6-inch flour tortillas.

garlic, chicken breasts, tomato paste, chicken broth, chili powder, ground cumin, cheddar cheese, corn niblets, green chiles, corn tortillas, fresh cilantro

Taken from www.landolakes.com/recipe/4142/chicken-enchiladas (may not work)