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Saturday, May 9, 2015

Chipotle And Green Chile Chicken Enchiladas

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

  • 3 tablespoons vegetable oil
  • 1 1/2 lbs boneless skinless chicken breasts
  • salt and pepper
  • 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 canned whole green chilies, 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 cheese, and jack cheeses
  • chopped cilantro leaf
  • chopped scallion
  • chopped tomato
  • sour cream

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 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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