Chicken Enchiladas Recipe
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Category: |
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Ingredients: |
Ingredients: 3 tbsp vegetable oil
1 1/2 lb boneless skinless chicken breast
salt and pepper to taste
2 tsp cumin powder
2 tsp garlic powder
1 tsp Mexican spice blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 whole green chilies, canned
4 chipotle chilies, canned
28 oz can stewed tomatoes
1 cup cheddar & jack cheeses, shredded
16 corn tortillas
1 1/2 cups enchilada sauce, canned
Garnish:
chopped cilantro
chopped scallions
sour cream
chopped tomatoes
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Directions: |
Directions:Coat large saute pan with oil. Season chicken with salt & pepper. Brown chicken over medium heat, about 7 minutes each side, or until no longer pink. Sprinkle chicken with cumin, garlic, and Mexican spices before turning. Remove chicken to a platter to cool.
Saute onion and garlic in chicken drippings, until tender. Add corn and chilies. Stir well to combine. Add canned tomatoes and saute about 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 sofotens them 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 tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with reminaing enchilada sauce and cheese.
Bake for 15 minutes in preheated 350ºF oven until cheese melts. Garnish before serving. Serve with Spanish rice and beans. |
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