Watch and listen to this recipe from Rachael Ray
View the full recipe here.

1. Poach Chicken
Gently slide chicken into the poaching liquid. Return liquid to a boil, cover and reduce heat to simmer. Allow to poach for about ten minutes.

2. Shred Chicken
Remove chicken breasts and place in bowl. Add cooking liquid, tomato paste, and seasonings to the bowl and use two forks to shred chicken.

3. Roll, Roll, Roll
Make a pile of the chicken mixture inside the bottom third of a warm corn tortilla and carefully roll.

4. Prepare Casserole
Line casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese.

5. Broil
Place enchiladas in hot oven 6 inches from broiler and broil for five minutes to melt cheese and set enchiladas.

6. Serve
Plate with Mexican rice and refried beans.