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Chicken Enchiladas Recipe

   
 

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     Chicken Enchiladas

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1.1/2 pounds chicken breast
2 tsp cumin
2 tsp garlic powder
1 tsp mexican spice blend or taco seasoning, if handy
1 red onion, chopped
2 cloves garlic, minced
1 c corn (thawed if frozen)
5 green chiles (canned) chopped
4 chipotle chilies (canned) chopped
 
1 28 oz can stewed tomatoes (or fire roasted- yum)
palmful of flour
16 corn tortillas
1.1/2 enchilada sauce
1 c shredded cheddar jack cheese
chopped tomatoes, scallions, cilantro and sour cream to top

Instructions
Coat a large pan with oil; season chicken with salt and pepper. Brown chicken over medium heat 7 minutes on each side until no longer pink. Sprinkle chicken with cumin, garlic powder, and spices before cooking and before turning. Allow to cool; shred.
While chicken cools to be shredded, saute onion and garlic in the pan with chicken juices until tender. Add corn and chiles, stir. Add canned tomatoes and saute 1 minute. After shredding, re- introduce chicken to pan and combine with veggies. Dust the whole thing with flour to help set.
Microwave tortillas on high for 30 seconds to make pliable. Coat the bottom of a glass baking dish with a ladle of enchilada sauce (and no stick spray never hurts) Using a large shallow bowl, dip each tortilla in enchilada sauce to coat. Spoon 1/4 c chicken mixture into each tortilla. Fold over filling and place enchiladas in pan seam side down. Top with remaining enchilada sauce and cheese.
Preheat oven to 350 and bake for 15 minutes until cheese melts and bubbles. Garnish with extras.
Serving Suggestions
Some kind of rice and beans


Originally Submitted
7/2/2011





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