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
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