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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Donnalee's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kimberly Holton
Added: Wednesday, March 19, 2008


3 T. Vegetable oil
1 1/2 lb. skinless boneless chicken breast
salt and pepper
2 t. cumin
2 t. garlic powder
1 t. Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 c. frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
1 28 oz. can stewed tomatoes
1/2 t. flour
16 corn tortillas
1 1/2 c. enchilada sauce, canned
1 c. shredded Cheddar and Jack cheeses
Garnish: Chopped scallions, sour cream

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. Coat the bottom of 2 13x9 pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree oven until cheese melts. Garnish and serve.




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