Chicken Enchiladas
This recipe for chicken enchiladas utilizes a dark spicy gravy similar to what you would typically see on beef enchiladas. It is also common to see chicken enchiladas that only utilize the lighter colored jack cheese and sour cream with a sour cream topping as well. The creamier, light colored version is often called Enchiladas Suizas.
Ingredients
- 3 tbsp canola oil or vegetable
- 1 1/2 lb boneless chicken breast skinless boneless chicken breast
- salt
- black pepper
- 2 tsp ground cumin powder
- 2 tsp garlic powder
- 1 purple onion chopped
- 2 garlic minced
- 1 cup corn kernels fresh off the cob, frozen (thawed) or canned
- 1/2 cup chipotle chili pepper (dried) seeded and minced
- 1 can tomato (28-ounce) stewed tomatoes
- 1/2 tsp all-purpose flour
- 16 corn tortillas
- 3/4 cup cheddar cheese shredded
Garnish:
- cilantro (leaves) chopped
- green onion (scallion) chopped
- tomato chopped
Instructions
- 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 F (177 C) 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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