Chicken Enchilada with Salsa Roja

click any ingredient to find it!

3 halves Chicken Breast, boneless, skinless

5 cups Water

2 Bay Leaves

Salsa Roja

1 can Tomato Paste

3 cloves Garlic

1 Onion, quartered

2 tbsps Chili Powder

1 1/2 tsps Ground Cumin

1 tsp Dried Oregano

1/2 tsp Salt

Enchilada Assembly

8 - 6" Tortillas

2 cups Shredded Cheese - Mexican Blend

1. Season the chicken breasts with salt and pepper and place in the bottom of a medium-sized pot along with the bay leaves; cover with 5 cups of water and bring to a boil. Once boiling, reduce to a simmer, cover with a lid, and allow to simmer for 45 minutes.

2. After 45 minutes, strain and set aside the chicken reserving 2 cups of the cooking liquid for the salsa roja...

3. In a blender, add the tomato paste, garlic, onion, chili powder, cumin, oregano, salt, and 2 cups of the cooking liquid. Puree until smooth and pour into the pot that was used for the chicken and bring the sauce to a simmer. When the chicken is cool enough to handle, shred it and add it to the sauce.

4. Pour some sauce into a baking dish to coat the entire bottom and then start assembling the enchiladas: place some of the chicken mixture into the center of a tortilla, top with a little cheese, and roll. Place in the baking dish seam down. Continue assembling nestling each enchilada next to the others.

5. Top the enchiladas with the remaining salsa roja and then the cheese. Bake in a 375 degree oven for 10-15 minutes until the cheese has melted.