Chicken Enchiladas
Servings: 8
Makes 16 enchiladas. Serve with Spanish rice and beans.
Ingredients
- 3 tbsp Vegetable oil
- 1 1/2 lb Chicken breast, skinless boneless
- Salt
- Black pepper
- 2 tsp Ground cumin
- 2 tsp Garlic powder
- 1 tsp Mexican spice blend
- 1 Red onion, chopped
- 2 clove Garlic, minced
- 1 cup Corn, frozen, thawed
- 5 Green chiles, canned whole, seeded and coarsely chopped
- 4 Chipotle in adobo, canned chipotle chiles, seeded and minced
- 1 can Stewed tomatoes, 28-ounce
- 1/2 tsp Flour, all-purpose
- 16 Corn tortilla
- 1 1/2 cup Enchilada sauce, canned
- 1 cup Cheddar, shredded Cheddar and Jack cheeses
- Cilantro, chopped, for garnish
- Green onion, chopped, for garnish
- Sour cream, for garnish
- Tomato, chopped, for garnish
Directions
- Coat a large saute pan with oil. Season the chicken with salt and pepper. Brown the chicken over medium heat, about 7 minutes each side or until no longer pink, sprinkling with the cumin, garlic powder and Mexican spices before turning. Remove the chicken to a platter and allow to cool.
- Saute the onion and garlic in the chicken drippings until tender. Add the corn and chiles and stir well to combine. Add the canned tomatoes and saute 1 minute.
- Pull the chicken breasts apart by hand into shredded strips. Add the shredded chicken to the saute pan and combine with the vegetables. Dust the mixture with flour to help set.
- Microwave the tortillas on high for 30 seconds to soften them. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture onto each tortilla, fold over the filling, and place 8 enchiladas in each pan, seam side down. Top with the remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until the cheese melts. Garnish with cilantro, scallions, sour cream and chopped tomatoes before serving.