CHICKEN ENCHILADAS

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Chicken Enchiladas image

From Tyler Florence on the Foodnetwork. This is THE best Enchiladas I have ever had, without question. A little time consuming, but well worth the effort.

Provided by Beth A.

Categories     Chicken

Time 1h15m

Yield 16 enchiladas, 8 serving(s)

Number Of Ingredients 19

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

Steps:

  • 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 oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Nutrition Facts : Calories 377.1, Fat 12.6, SaturatedFat 3.9, Cholesterol 61.9, Sodium 469.6, Carbohydrate 40, Fiber 5.8, Sugar 8.7, Protein 28.9

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