Food Network: Chicken Enchiladas

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Chicken Enchiladas
Recipe courtesy Tyler Florence

Ingredients
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

Directions
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.