Chicken Enchiladas Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
547
FAT
92%
CHOL
53%
SOD
43%

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Ingredients for 4 servings

8 soft corn tortillas

1 small onion, quartered

2 sprigs fresh oregano

4 pieces boneless skinless chicken breast, 6 to 8 ounces

2 tablespoons tomato paste

1 teaspoon chili powder, 1/3 palm full

2 cups tomato sauce

1 teaspoon ground cumin

3 cups chicken broth

2 teaspoons hot cayenne pepper sauce, several drops

2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle

1/4 teaspoon ground cinnamon, 2 pinches

Salt

1 bay leaf, fresh or dried

1 teaspoon chili powder

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