Smoky Red Shredded Chicken Enchiladas
INGREDIENTS
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1 batch of Fire Roasted Enchilada sauce (Recipe here ... or use your favorite red enchilada sauce)
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About 20 corn tortillas (5 inches in diameter)
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About 4 - 5 cups shredded Mexican blend of cheeses (or mix cheddar and monterey jack)
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2 large chicken breasts (mine were about 1.5 lb total)
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1 cup salsa
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1 cup chicken broth
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1 cup beer
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1 teaspoon olive oil
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1 cup finely chopped onion
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2 - 4 cloves of garlic, peeled and chopped fine
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1/2 cup chopped peppers (I used Ancho chile peppers from the garden that I had fire roasted and peeled, but you could use bell peppers too)
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1/4 cup salsa
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1/2 cup chopped fire roasted (or canned) chopped tomatoes with juices
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1/2 teaspoon taco seasoning mix
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1/2 teaspoon cumin
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1/4 teaspoon cinnamon
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1/4 cup fresh cilantro leaves
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