Enchiladas, chicken

By arthurlemay

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless, boneless chicken breasts
• Salt and pepper to taste
• 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 kernels
• 5 green chilis, canned, seeded and minced
• 1 can (28 oz.) stewed tomatoes
• 1/2 teaspoon King Arthur flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce
• 1 cup cheddar cheese, shredded
• 1 cup jack cheese, shredded
• 3 tablespoons cilantro leaves, chopped, for garnish
• 3 tablespoons scallions, diced, for garnish
• 1/2 cup chopped tomatoes, for garnish
• 1/2 cup sour cream, for garnish

Details

Servings 8
Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 350 degrees.

Place vegetable oil in a large sauté pan over medium heat. Add chicken and brown on both sides until browned, about 7 minutes per side, or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter and let cool. Reserve chicken drip pins in pan.

Again, over medium heat, add the onions and garlic in thecchicken drippings until tender. Add corn and chilis. Stir well to combine. Add canned tomatoes and sauté for 4 more minutes.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté pan, combine with the vegetables. Dust the mixture with flour help set the thickness of the liquid.

Microwave the tortillas for 30 seconds. This softens them and makes them more pliable.

Coat the bottom of two 13-by-9-inch pans with a ladle of the enchilada sauce.

Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup of the chicken mixture onto each tortilla. Fold tortilla over the filling. Place 8 enchiladas in each pan with seam sides down. Top with remaining enchilada sauce and cheese.

Bak in 350 degree oven for 15 minutes, or until cheese melts. Garnish with the cilantro, scallion, sour cream and chopped tomatoes before serving.

Serve with Spanish rice and refried beans.