2 large Chicken Breasts (cooked & shredded)
1 1/2 cups of your Favorite Salsa
2 tsp lime juice
1 cup chicken broth
1 tbsp tomato Paste
1/2 tsp cumin
2 Tablespoons Chili Powder
Dash of Tabasco sauce.
6 six-inch corn tortillas
2 cups shredded Cheddar Cheese
Preheat oven to 350°.
In a bowl combine chicken, 1/2 cup of the salsa and the lime juice.
In a small saucepan, add chicken broth, the remaining salsa, tomato paste, cumin, Tabasco sauce and chili powder. Stir until blended and heat over medium heat. Simmer for 5 minutes.
Pour half of the sauce into a 9-inch square baking dish.
Spoon one-sixth of the chicken mixture into the center of each tortilla.
Sprinkle 1 1/2 tablespoon of the cheese over the chicken mixture.
Loosely roll the tortillas and place in dish seam-side down, over the sauce.
Spoon the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake until hot and bubbly about 25 minutes
Source: Cookin's No Joke