Chicken Enchilada

Home made Chicken enchilada with homemade guacamole,salsa,chips and light sour cream!

Baked Enchilada

This is a very good paprika sweet not a lot of heat. I used this for everything.

Sauteing the sofrito(tomatoes,onions,garlic,olive oil,cilantro)

Add the cooked shredded chicken breast.

Rolling with the meat, cheese and salsa.

Add your favorite spaghetti sauce and more cheese.

2 skinless cooked chicken breast(cooked in salted water for 30-45 minutes, shred the meat)save 1/2c. of broth for the sauce
10 yellow corn tortilla
2c. grated Mozzarella cheese
1/2 a jar of your favorite store bought spaghetti sauce
3-chopped plum tomatoes
a sprig of cilantro minced
1-small onion chopped
1-clove garlic minced
salt,pepper to taste
a dash of cumin(optional), sweet paprika
1c. of chicken broth
2t. olive oil
1c. of store bought salsa or picante sauce

1. Saute onions,garlic,tomatoes,cooked shredded chicken and cilantro about 4-5 minutes add about 1/2c. of broth let it simmer.Add seasoning-salt,pepper, powdered cumin(optional) and paprika.
2.Set aside to cool,preheat oven to 350, adjust rack  to the center of the oven.
3.Warm corn tortillas for a minute to be become pliable in the microwave.Butter a 13x9 Pyrex dish.
4.Put the chicken filling ,salsa and cheese on to the tortilla and roll gently placing them  in the Pyrex dish seam side down.Continue rolling until the dish is filled with rolled enchilada.
5.Mix half a jar of spaghetti sauce(about2c.) with 1c. of reserved chicken broth, pour sauce on top and sprinkle shredded cheese liberally. Bake at 350 for 30 minutes or until cheese melted.Serve with sour cream,guacamole,fresh salsa and chips or Spanish rice/re fried beans.OLE!