Chicken Enchiladas
Ingredients
◦3 tablespoons vegetable oil
◦1 1/2 pounds skinless boneless chicken breast
◦Salt and pepper
◦2 teaspoons garlic powder
◦2 teaspoons cumin powder
◦1 teaspoon of a Southwestern spice
◦1 red onion, chopped
◦2 cloves garlic, minced
◦1 cup frozen corn, thawed
◦2 jalapenos, seeded and diced
◦1 – 28 oz can stewed tomatoes
◦1/2 teaspoon all-purpose flour
◦16 corn tortillas
◦1 1/2 cups enchilada sauce, canned
◦1 cup shredded Cheddar
◦1 cup Monterery Jack cheese
◦Garnish – chopped cilantro leaves, chopped scallions, and sour cream
Instructions
1.Coat large saute pan with oil.
2.Season chicken with salt and pepper.
3.Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Southwestern spices before turning. Remove chicken to a platter, allow to cool.
4.Saute onion and garlic in pan until translucent
5.Add corn and jalapenos.
6.Stir well to combine.
7.Add canned tomatoes, saute 1 minute.
8.Pull chicken breasts apart by hand into shredded strips.
9.Add shredded chicken to saute pan, combine with vegetables.
10.Sprinkle with flour to help thicken.
11.Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce.
12.Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat.
13.Spoon 1/4 cup chicken mixture in each tortilla.
14.Fold over filling, place 8 enchiladas in each pan with seam side down.
15.Top with remaining enchilada sauce and cheese.
16.Bake for 15 minutes in a preheated 350 degree F oven until cheese melts.
17.Garnish with cilantro, scallion, and sour cream before serving.