Chicken Enchiladas
- Level: Intermediate
- Total: 1 hr 15 min
- Prep: 1 hr
- Cook: 15 min
- Yield: 16 enchiladas, 8 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 383 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 63 milligrams
- Sodium
- 1216 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 6 grams
- Protein
- 29 grams
- Sugar
- 7 grams
- Level: Intermediate
- Total: 1 hr 15 min
- Prep: 1 hr
- Cook: 15 min
- Yield: 16 enchiladas, 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 383 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 63 milligrams
- Sodium
- 1216 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 6 grams
- Protein
- 29 grams
- Sugar
- 7 grams
Ingredients
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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Recipe Review Highlights
The main feature of this recipe is its flavor profile, which includes a smoky kick from chipotle peppers and a sweet, savory blend from the corn and stewed tomatoes. People loved the combination of these ingredients, and some even said the dish was restaurant quality.
Many people substituted ingredients for personal taste, such as using flour tortillas instead of corn, reducing the amount of green chilies, or omitting the corn altogether. Others used fresh tomatoes, homemade enchilada sauce, or different types of cheese. Common tweaks included adjusting the spice level by modifying the amount of chipotle peppers, seeds, or other spices.
This recipe was often used for family dinners, potlucks, and holiday celebrations such as Cinco de Mayo. Some people made it for gatherings or as a party favorite, and others used it as a regular weeknight meal.
