6 chicken thighs or 1 cut-up chicken
2 LARGE cans Swanson's chicken broth
4 to 5 (sm. to med.) carrots, sliced
1 sm. to med. onion, chopped
3 to 6 cloves garlic, crushed and minced
2 sm. zucchini, halved and sliced
2 sm. yellow squash, halved and sliced
1/3 to 1/2 CUP ground cumin
2 tbsp. chili powder
1/8 tsp. cayenne powder
6 to 8 soft corn tortillas
8 oz. grated cheese (2 c.) Mozzarella or Cheddar
1 rounded tbsp. of tomato paste
Extra ground cumin, chili powder and garlic powder for chicken

Sauce:

Saute the onion and garlic in a little oil in a Dutch oven until onions are transparent, at low-medium heat so they don't burn. Then add 1 1/2 cans of the chicken broth and the spices and bring to a boil; then reduce the heat to a mild boil. Boil broth with the lid off so it reduces by almost half - about 1 hour.

Meanwhile, wash the chicken pieces and place in a baking pan. Sprinkle LIBERALLY with cumin and lightly with garlic powder and chili powder. Pour the remaining 1/2 can of chicken broth over the chicken and bake, covered, at 350 degrees for 45 minutes to 1 hour.

When chicken is done, remove it from the pan and pour the drippings in with the still boiling broth. Add the carrots, zucchini and yellow squash and continue boiling at medium heat for 10 minutes.

Remove the chicken from the bone and chop very coarsely. Remove the vegetables from the broth with a slotted spoon and have ready with the chicken, cheese and tortillas for assembling.

Whisk 1 rounded tablespoon of tomato paste into the still boiling broth and then thicken the broth with 2 to 3 tablespoons of cornstarch (mixed with water to make it soluble).

To Assemble Enchiladas:

Pour enough broth in the bottom of a baking pan (7 x 11 1/2 is perfect) then put chicken, vegetables, and cheese in each tortilla, drizzle about 1 to 2 tablespoons of sauce in each and roll and fasten with a toothpick. Sprinkle remaining cheese over the top and pour in enough sauce to keep the enchiladas from drying out.

Bake at 350 degrees for 15 to 20 minutes or until cheese is melted and started to become golden. Serve any extra gravy on the side. (It is great over Spanish rice.)