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Chicken enchiladas

Rachel Ray
  • 60 minutes
  • Serves 3 to 4

INGREDIENTS

4

chicken breasts, shredded

8

flour tortillas

2 Cs

tomato sauce

2 tsps

cayenne pepper

1/4 tsp

cinnamon

2 tsps

chili powder, divided

2 TBSPs

tomato paste

1 tsp

cumin

1 pinch

salt

1/2 C

Chicken broth

2 cs

Monterey cheese

1/4 c

cilantro, chopped