Tuesday, January 6, 2009

Chicken Enchiladas

Cook Time: 15 min
Level: Intermediate
Yield: 16 enchiladas, 8 servings


* 3 tablespoons vegetable oil
* 1 1/2 pounds skinless boneless chicken breast
* Salt and pepper
* 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 canned whole green chiles, seeded and coarsely chopped
* 4 canned chipotle chiles, seeded and minced
* 1 (28-ounce) can stewed tomatoes
* 1/2 teaspoon all-purpose flour
* 16 corn tortillas
* 1 1/2 cups enchilada sauce, canned
* 1 cup shredded Cheddar and Jack cheeses
* Garnish: chopped cilantro leaves, chopped scallions, sour cream,
chopped tomatoes


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

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.

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