Everyone loves Mexican night!

Last week I was inspired to do Chicken Enchilladas. I'd never had them before, ever, not even at Blue Moon, our fave Mexican place in Woodcliff Lake, NJ (http://www.bluemoonmexicancafe.com/). Turns out they're my new healthy alternative to Chicken Parm (ah, the mighty Parmesan). Healthy meaning not fried, but... still a lot of cheese.

Stuff you need (for a meal for two):
Two soft tortillas
1 small package chicken breasts, cleaned and cut into strips
Chicken broth
1/2 onion, chopped
1 bay leaf
2 teaspoons chili powder
1 teaspoon ground cumin
Salt & pepper
Pepperjack & Mozz

For the sauce (THIS IS AWESOME):
2 cups tomato puree
2 teaspoons cayenne pepper powder
2 pinches ground cinnamon
1 teaspoon chili powder
2 cloves of garlic, minced
Directions: Heat up some oil in a small saucepan, add the minced garlic and brown it. Add all the other ingredients together in a saucepan and cook it up!

What to do:
Preheat the oven to 400 degs
Pour 2 cups of the broth into a saute pan, and bring to a boil
Add chopped onion, chicken slices, and bay leaf
Lower the heat, and poach the chicken for about 10 minutes
Remove cooked chicken pieces from pan and put in a mixing bowl with some of the broth mixture



Shred the chicken with a couple of forks
Add the spices and keep on shreddin'
Add the rest of the broth from the saucepan
Nuke the tortillas in the microwave, to make them soft






Add the chicken/spice mixture to the tortillas
Wrap up the tortillas, and stick them in a casserole or Pyrex, seam side down





Pour the sauce on top, add the cheese (LOTS)
Put the chicken loveliness into the oven for about 10 mins, just so the cheese melts, and it looks pretty.

Take out of the oven and let sit for about, you know, as long as you can stand it. Serving it is a bit tricky, and requires a long knife, spatula, and a little TLC.

Enjoy!!