Chicken Enchiladas

Recipe courtesy Tyler Florence

Show: Food 911Episode: Fireman's Rescue -Signal Hill CA/Creme Brulee Craving -Golden Valley MN

Rated: 5 stars out of 5Rate itRead users' reviews (421)

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

Times:

Prep: 1 hr 0 min
Inactive Prep: --
Cook: 15 min
Total:: 1 hr 15 min

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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.

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Comments & Reviews

recipe Chicken Enchiladas
Reveline Bellevue, WA 02-09-2010
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SIMPLY THE BEST!
Rated: 5 stars out of 5

I had to find use for 75 corn tortillas and using them for enchiladas was a good idea. I premade extras, divided in lunch... portions and freeze them. The Mexican seasoning was not ready available in any of the grocery stores here in Bellevue WA so i made my own spices adding a couple bay leaves, a pinch of onion powder and chile powder to taste of course. Then took out the bay leaves once ready to roll the enchiladas. My hubby says, "It's the best he ever had!!!" He loves Mexican food and he knows what is good vs what's just ok. This was great.Read more
recipe Chicken Enchiladas
Christine Chicago, IL 02-09-2010
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super easy to assemble with easy to find ingredients
Rated: 4 stars out of 5

I sort of cheated by buying a pre roasted chicken, but didn't feel that it diminished the flavor at all. For those struggling... w crumbly tortillas, try taking them out of the fridge for a half an hour or so before microwaving. Or wrap them in a damp paper towel and microwave for 30 sec.Read more
recipe Chicken Enchiladas
Laken Kenosha, WI 02-08-2010
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The best Chicken Enchiladas Ever!!
Rated: 4 stars out of 5

I had to make this dish for my school project and everyone loved it! It was really really good and it wasn't very expensive... to make eithier!Read more
recipe Chicken Enchiladas
Karen Lunenburg, MA 02-08-2010
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Excellent!
Rated: 5 stars out of 5

I made this for the Superbowl yesterday and it was a hit. Have made it 3 times with a different crowd each time and always a... hit. I had never used tomatillos before and that green salsa is out of this world! Pretty much stayed true to the recipe!Read more
recipe Chicken Enchiladas
Amy Lynchburg, VA 02-06-2010
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BEST ENCHILADAS I HAVE EVER HAD!!!
Rated: 5 stars out of 5

These enchiladas were WELL worth the effort - fabulous and flavorful. I probably saved 30 minutes by using 2 cans of Tyson... premium chunk canned chicken breast (drained) and stirring the spices in before adding to the sauteed onion/chiles. I used a 4 oz can of chopped green chiles and all 4 chopped chipotle chiles in Adobo sauce. Very spicy but again, BEST ever. I lived in South Texas for 35 years and have eaten 1000's of authentic Mexican enchiladas and bar none, these are tops! I just used 1 tsp chili powder for the Mexican spice which was fine. I highly recommend trying this recipe. This is the first recipe I have felt compelled to review as it is now a family favorite and will be made often! Read more
recipe Chicken Enchiladas
Betsy Warwick, PA 02-05-2010
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A Family Favorite
Rated: 5 stars out of 5

The first time I made this my family went nuts. It has been a staple ever since, and now my husband volunteers me to make it... for parties and his office!Read more