Chicken Enchiladas
Read my review of this recipe.
Ingredients:
- 1 pound skinless boneless chicken breast
- Salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 2 teaspoon chili powder
- 1 tablespoon oil
- 1 red onion, chopped
- 2 cloves garlic, minced
- 2 cups frozen corn, thawed
- 1 4.5 ounce can chopped green chiles
- 2 canned chipotle chiles, seeded and minced
- 1 (15-ounce) can diced tomatoes (can also used stewed or whole)
- 1/2 teaspoon all-purpose flour
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded Cheddar and Jack cheeses
- Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Directions:
Boil chicken in a large pot of water for 15 to 20 minutes, until cooked through. Remove chicken to a platter and allow to cool. Pull chicken breasts apart by hand into shredded strips. Sprinkle with salt, pepper, cumin, garlic powder and chili powder. Set aside.
Heat oil in a large skillet over medium heat. Saute onion and garlic until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Add shredded chicken to pan, and 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 a 13 by 9-inch pan with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/2 cup chicken mixture in each tortilla. Fold over filling, place enchiladas in pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 20 minutes in a preheated 350 degree oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving.
Serves 8.
Nutrition:
Substitutions:
Broil the enchiladas for 2 minutes for a toasty cheese topping.
Recipe courtesy of Tyler Florence.