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1
In a large skillet pan, spray the pan well with some PAM Spray.
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2
Add the chicken pieces and brown for about 5 minutes and no longer pink.
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3
Remove the chicken from the pan and place in a food processor.
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4
Pulse just 2 or 3 times to shred the chicken into fine pieces.
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5
If you don't have a food processor, just shred with two forks very finely.
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6
Heat oven to 400F.
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7
In the same skillet pan, combine the shredded chicken and add the spices to the chicken.
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8
Add the tomato paste and the chicken broth or water and stir well with a wire whisk.
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9
You can adjust the seasonings to your taste.
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10
Cook for about 5 minutes and the sauce has thickened.
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11
Using a large baking pan, line the pan with some tin foil and spray the foil well with some PAM Spray.The foil will help with cleanup.
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12
and I learned after making this that spraying the foil is important because the enchiladas will stick to the foil during cooking.
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13
Prepare the Enchiladas by spooning the tomato mixture into the individual tortillas.
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14
Add a a handful of mozzarella cheese, wrap the tortillas like a burrito.
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15
Lay the enchiladas to the pan in a single layer.
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16
In a small bowl, add the tomato soup and about 1/4 cup of chicken broth or water to help thin it out some.
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17
Add the chili powder.
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18
Pour the tomato soup to the top of the wrapped tortillas and top with the rest of the mozzarella and the Colby/Jack cheese.
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19
Bake in the oven for about 20 minutes or until the cheese is melted and the tortillas are slightly browned.
