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 (386)

RECIPE
COMMENTS & REVIEWS(386)

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
Lisa East Lansing, MI 11-14-2009
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Amazing
Rated: 5 stars out of 5

These were so good, and the leftovers got better every time we ate them! At first the tortillas were breaking, so I... microwaved them longer and then didn't have any problems with the rest. Try this recipe!Read more
recipe Chicken Enchiladas
Patrick Redwood City, CA 11-09-2009
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Perfect enchiladas !!
Rated: 5 stars out of 5

This recipe was absolutely perfect. The best I've ever had for sure ! I made two substitutions, 1) used boneless/skinless... chicken thigh meat instead of chicken breast as I love the thigh meat. Just chop it real fine after slow simmering in oil. 2) Baked them for a half an hour rather than 15 minutes. They were spot on perfect and the crowd loved them. Served up with some cold beers and Sunday night football. Read more
recipe Chicken Enchiladas
null null, null 10-24-2009
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A little less spicy please
Rated: 4 stars out of 5

This was very good....but next time i will eliminate the spicy chilies/jalapeno as it was just a little over the top for me... and my daughter, although hubby enjoyed it very much. served with refried beans.Read more
recipe Chicken Enchiladas
Barbara Redding, CT 10-20-2009
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THE BEST
Rated: 5 stars out of 5

The flavor was incredible. Another great recipe from Tyler.
recipe Chicken Enchiladas
Angela Hickory, NC 10-08-2009
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Smokey, Spicy, Sweet....PERFECT!
Rated: 5 stars out of 5

I love the flavor of these enchiladas. The filling was perfect for me, but a bit spicy for my 2 and 4 year olds. I mixed some... sour cream with the filling before stuffing a couple for the kiddos, and the spice was tamed nicely. The sweetness of the corn and the spicy/smokey chipotle made a great combination. This one's a keeper!Read more
recipe Chicken Enchiladas
Brittani Eustis, FL 10-06-2009
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Best Enchiladas Ever!!
Rated: 5 stars out of 5

These enchiladas are the closest to authentic as I've tasted!! I mastered them before my husband returned home from Iraq and... we tried them tonight and he LOVED them, as did his brother and another friend. I only used half the onions because I don't really care for them and I found the chipolte chiles to be rather gross looking so I completely omitted them. This recipe is great and I will definitely use it again!! Thank you Food Network!!!!!! Read more