Chicken Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Tbsp. vegetable oil
1 1/2 lbs. skinless boneless chicken breast
salt and pepper
2 tsp. cumin
2 tsp. garlic powder
1 tsp. Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 28-ox. can stewed tomatoes
1/2 tsp. flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded cheddar and jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
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Directions: |
Directions: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 chills. Stir well to combine. Add canned tomatoes and 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. This softens and makes them more pliable. Coat the bottom of 2 9x13" pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortillas in enchilada sauce to lightly coat. Spoon 1/2 cup chicken mixture in 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 pre-heated 350º oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour |
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