| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 1 hr |
| Cook: | 15 min |
| Yield: | 16 enchiladas, 8 servings |
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
- 1 cup frozen corn, thawed
- 5 canned whole green chiles, 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 and Jack cheeses
- Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
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 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Nutrition Facts
| Calories | 383 calorie |
| Total Fat | 13 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 63 milligrams |
| Sodium | 1216 milligrams |
| Carbohydrates | 39 grams |
| Dietary Fiber | 6 grams |
| Protein | 29 grams |
| Sugar | 7 grams |
Reviews
The best thing I had ever put in my mouth
This a great recipe. Super flavorful. There’s a lot of components so I figured I’d make extra. I doubled the recipe & froze the filling. Definitely will make again.
This was a hit. I did not use the tomatoes as I don’t like canned tomatoes. I used about 2 cups of enchilada sauce because that’s what I had but, I think a bit more would be even better. Next time, I will go with less red onion. It seemed more abundant than the other ingredients. Even though this makes two pans, they go fast. They aren’t heavy so everyone ate either 3 or 4.
Loved this recipe and so did everyone else! I did use a slotted spoon to reduce some of the liquid for the filling and I did not remove the seeds from the chipotles (we love the heat) and this was excellent! Even added a little crispy jalapeno salad toppers with the cilantro as a garnish – yum!!
I had extra filling and attempted to prepare another pan and freeze just to see how it would hold up (if you don’t try, you won’t know, right?) Although it was devoured with rave reviews again, the tortillas didn’t hold up. Not a complaint was uttered, but be aware you just lose that texture. Next time I’ll just freeze any extra filling and assemble before cooking, or cook as is and just serve over rice.
That too is excellent. Thanks. Michael Stice!
I cooked this meal for my family for dinner & it was a hit! My husband absolutely loved it, even my children enjoyed it and they are a bit picky. I substituted the spicy ingredients for the mild green enchilada sauce, but it turned out amazing!!
We loved this!!! So so so good! Made for a great wholesome lunch for my husband too.
Way too spicy! And I like spice! Spent a lot of money, time and effort to just toss it in the trash. Truly disappointed.
My family enjoyed this meal. The 2nd time I made it, I reduced the amount of tomatoes sauce.
Overall, great meal.
Overall, great meal.
Absolutely delicious! Do not be afraid of all the seasoning for the chicken… The recipe rocks. Made Three pans!
I used homemade enchilada sauce, recipe from The Salty Marshmallow website and it took it over the top.