tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper, to taste
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 whole green chilies, canned
4 chipotle chilies, canned
1 (28-ounce) can stewed tomatoes
1 cup Cheddar and Jack Cheeses, shredded
16 corn tortillas
1 1/2 cups enchilada sauce, canned
Garnish: chopped cilantro, chopped scallions, sour cream, chopped
sauté 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.
and garlic in chicken drippings until tender. Add corn and chilies.
Stir well to combine. Add canned tomatoes, sauté 1 minute.
chicken breasts apart by hand into shredded strips. Add shredded
chicken to sauté pan, combine with vegetables. Dust the mixture with
flour to help set.
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 oven until cheese melts. Garnish
with cilantro, scallion, sour cream and chopped tomatoes before
serving. Serve with Spanish rice and beans.
enchiladas, 8 servings