Ingredients: |
Ingredients: Enchilada Filling
3 Tbsp vegetable oil (I use grape seed oil)
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 tsp cumin powder
2 tsp garlic powder
2 tsp chili powder
1 tsp onion powder
1 red onion, chopped
3 cloves garlic, minced
1 1/2 cups frozen corn, thawed
5 canned whole green chiles coarsely chopped
1 (28-ounce) can diced tomatoes
1/2 teaspoon all-purpose flour (optional)
16 tortillas (I prefer mixed wheat & corn flour)
Enchilada sauce recipe (See below)
2 cups (or more) shredded Cheddar and Jack cheeses
Garnish options: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Enchilada Sauce
1/3 Cup Olive Oil
4 Tbsp All purpose flour
4 Tbsp Chili Powder
16 oz tomato sauce
1-2 cups water (depending on how thick you like your sauce)
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
4 Tbsp brown sugar
|
Directions: |
Directions:Enchilada Sauce Directions
I measure out all ingredients beforehand b/c it all happens quickly once you start cooking. Mix flour & chili powder together in one dish and brown sugar + all spices in another.
Heat oil in a skillet over medium heat until just starting to get little bubbles. Stir flour and chili powder into the oil; cook and stir until smooth (about 1 minute) Gradually stir tomato sauce, 1 cup of water, and cumin, garlic powder, onion powder, and brown sugar mixture into the pot. Reduce heat to low and cook until thickened, about 10 minutes. Add more water until you reach desired consistency.
Enchilada Recipe Directions
Make a batch of enchilada sauce.
Coat large saute pan with oil. Season chicken on both sides with salt, pepper, cumin, garlic powder, onion powder and chili powder. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles & cook for an additional few minutes. Add canned tomatoes, saute 3-4 minutes extra.
Pull chicken breasts apart by hand or use 2 forks to pull into shredded strips. Add shredded chicken to pan and combine with vegetables. Dust the mixture with flour to help set (optional).
Coat the bottom of 2 (13 by 9-inch) pans with a bit of enchilada sauce. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place enchiladas in pan with seam side down. Top with remaining enchilada sauce.
Bake for 15 minutes (or until sauce just begins to bubble) in a preheated 350 degree F oven. Remove from oven and sprinkle cheese mixture on top. Put back in the oven for another 10 minutes until cheese melts.
Optional: Garnish with cilantro, scallion, sour cream and/or chopped tomatoes before serving. |
This recipe for Chicken Enchiladas is from