You can cook and shred the chicken up to a day ahead and refrigerate it until you’re ready to proceed with this classic Mexican recipe.
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- 1-1/2 cups chicken broth
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1-1/2 tsp ancho chili powder
- 3/4 lbs chicken breasts boneless, skinless, cut into chunks
- 1/4 cup tomato paste
- 4 corn tortillas 6-inch
- 1/2 cup corn kernels thawed
- 3/4 cup cheddar cheese shredded
- Preheat the oven to 350°F.
- In a small saucepan, combine the broth, coriander, cumin, oregano, and salt and bring to a simmer over medium heat. Add the chicken, cover, and simmer for 5 to 10 minutes, or until the chicken is just cooked through and very faintly pink in the center.
- Reserving the broth, transfer the chicken to a cutting board. When cool enough to handle, shred.
- Whisk the tomato paste and chile powder into the reserved broth. Dip each tortilla into the broth mixture. Divide the shredded chicken and corn among the 4 tortillas, roll them up, and place them, seam side down, in an 8 x 8-inch baking dish.
- Pour the remaining broth mixture over the enchiladas and scatter the cheese over the top. Bake for 15 minutes, or until the cheese has melted and the tortillas are piping hot. Let rest in the pan for 10 minutes before serving.