4 Videos | Photo: Chicken Enchiladas Recipe
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.
Per Serving: Calories: 383; Total Fat: 13 grams; Saturated Fat: 4 grams; Protein: 29 grams; Total carbohydrates: 39 grams; Sugar: 7 grams; Fiber: 6 grams; Cholesterol: 63 milligrams; Sodium: 1,216 milligrams
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By leemcbw2
on May 23, 2013
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Just ok. In Texas, we usually just go either red OR green; not both. I didn't think this used either of the chiles to their full potential. When I make green enchiladas, I use the green chiles with lots of onions. With red, I make my own sauce using a frozen red chile & some dried chiles--what kind I'll never tell--& they come out killer--the best enchiladas I've ever had, better than restaurants. Really fabulous on chicken enchiladas. Chipotle is great for making meat taste like it's been cooked on the grill--adds that little smokiness. But it's still not as good as just roasting fresh jalapenos & onion w/a little grill seasoning. Makes the most killer beef or pork when thrown in the crockpot w/the meat & some broth. We brown the meat in a skillet after it comes out of the crockpot & then either use it for tacos/burritos or scramble it w/eggs for the best breakfast burrito you've ever had. Tyler, still love you--nearly all your recipes are the bomb!
By jngy slate
on May 23, 2013
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this was good, but i suggest using your own enchilada sauce to make it better. there are good enchilada sauce recipes on food . com.
make sure your veggies are fully cooked before putting them in the oven, sometimes i put mine in the oven thinking they will cook more cause i didnt want my veggies to be overcooked you know. 15 minutes in the oven did not cook them all the way through. this recipe also tasted better after i put it in the fridge for an hour and took it out and tried to eat it again. you can make seasoning the meat easier by taking your meat before its cooked, cut it up, put it in a little baggy in the fridge with chciken broth in it, and put garlic powder, onion powder, cumin and chili powder and salt and pepper in the bag with it and let it sit about half an hour. i do the same thing to flavor the black bean that i eat with this.
By seantlange
on May 20, 2013
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Oh my freaking God! This recipe is wonderful! I used fresh roasted chiles instead of canned and it was amazing!
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