Chicken Enchiladas

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 lbs boneless skinless chicken breasts
• salt and pepper, to taste
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon mexican seasoning
• 1 red onion, chopped
• 2 garlic cloves, minced
• 1 cup frozen corn, thawed
• 5 whole green chilies, canned
• 4 chipotle chiles, canned
• 1 (28 ounce) can stewed tomatoes
• 1 cup monterey jack and cheddar cheese blend, shredded
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• chopped cilantro
• chopped scallion
• sour cream
• chopped tomato

Recipe

• 1 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.
• 2 saute onion and garlic in chicken drippings until tender. add corn and chiles. stir well to combine. add canned tomatoes, saute 1 minute.
• 3 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.
• 4 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.
• 5 bake for 15 minutes in a preheated 350 degree oven until cheese melts. garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. serve with spanish rice and beans.