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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
- 5 canned whole green chiles, seeded and chopped
- 4 canned chipotle chiles, seeded and minced
- 1 28 ounce can stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 16 tortillas
- 1 1/2 cups enchilada sauce canned
- 1 cup shredded cheddar and ack cheeses
Preparation
Step 1
Heat oil in pan
season chicken with with salt and pepper
Brown chicken over medium heat 7 minutes each side
Sprinkle chicken with cumin, garlic powder and Mexican spices before turning
Remove chicken to cool
Saute onion and garlic in chicken drippings until tender
Add chiles, canned tomatoes and saute 1 minute
Pull chicken breasts apart
Add shredded chicken to pan
Dust mixture with flour to help set
Coat bottom on pan with enchilada sauce
Dip tortillas into enchilada sauce
Assemble enchiladas
Top with cheese
Bake at 350 for 15 minutes