Chicken Enchiladas

Difficulty Cost
Category: Mexican  - 
Ready in: 1h  -  Cooking time: 20 min  -  Waiting time: 0 min
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Chicken Enchiladas

Ingredients

For 8 people ()

  • 3 tablespoon(s) Vegetable Oil
  • 2 pinch(es) Salt
  • 2 teaspoon(s) Cumin Powder
  • 2 teaspoon(s) Garlic Powder
  • 1 teaspoon(s) Mexican Spice Blend
  • 1 Red Onion, Chopped
  • 2 Garlic Cloves, Minced
  • 1 cup(s) Corn
  • 5 Cans Whole Green Chiles, seeded and coarsely chopped
  • 4 Cans Chipotle Chiles, seeded and minced
  • 28 ounce(s) stewed tomatoes
  • 1 teaspoon(s) All-purpose flour

Directions

1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow for 7 minutes on each side or until no longer pink.  Sprinkle chicken with cumin, garlic powder, and Mexican spices before turning over. Remove chicken to platter, allow to cool.

2. Saute onion and garlic in chicken drippings until tenter. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

3. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour.

4. Microwave tortialls on high for 30 seconds, or until soft. Coat the botton of 2 - 13x9 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 and place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

5. Bake for 15 minutes in a prehead 350F oven until cheese melts. Garnish with cilantro, scallions, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

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