Free Online Recipes
 |  

Sign Up login
 
 

Chicken Enchiladas Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Chicken Enchiladas

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   1-15

Ingredients
3 tbsp vegetable oil
1 1/2 lbs skinless boneless chicken breast
salt and pepper
2 tsps 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 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28 ounce) can stewed tomatoes
1/2 tsp all purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded cheddar and jack cheeses
garnish- chopped cilantro leaves, scallions, tomatoes, and sour cream

Instructions
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 canned 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. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) 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 remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans. Per Serving- Calories- 383; Total Fat- 13 grams; Saturated Fat- 4 grams; Protein- 29 grams; Total carbohydrates- 39 grams; Sugar- 7 grams; Fiber- 6 grams; Cholesterol- 63 milligrams; Sodium- 1,216 milligrams


Originally Submitted
2/19/2014





0 Out of 5 from 0 reviews

You can add this Chicken Enchiladas recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.