Enchilada Chicken

Prep Time 15

Cook Time 35

Servings servings

Calories 446kcal

Whisk the broth, garlic powder, cumin, oregano, chili powder, and paprika in a pot until combined. Season with salt. Add the chicken, cover with a lid and bring to a simmer until the chicken reaches an internal temperature of 160 degrees using a thermometer.
Once the chicken is done remove from the pot. Whisk the tomato paste and cream into the liquid and continue to simmer until the liquid reduces and thickens. (sauce consistency should coat the back of a spoon). Taste and adjust the seasoning with salt as needed.
Preheat the oven broiler on low.
Using 2 forks pulling in opposite directions pull the chicken apart to shred. Portion the chicken into the taco shells with 1/3 of the cheese then roll up tightly. Arrange the rolls into an oven safe pan. Ladle 1/2 of the sauce onto the rolls and top with the remaining cheese. Place under the broiler to melt the cheese.
To serve place 2 - 3 tablespoons of sauce onto the plate then the enchiladas.
Garnish with cilantro and jalapeno (if using).