For a while I was making enchiladas using the kit that you can buy in the grocery store. I knew that they weren't the best tasting enchiladas but they were relatively quick and easy. Then one day I decided to try out a new recipe for enchiladas and I have never looked back :) Even more exciting to me is the fact that my hubby gave this meal 5 stars last night, despite the fact that he has never really liked enchiladas before. If you are sensitive to heat then you can modify this recipe by omitting the chipotle peppers. Top these with whatever you like and serve them with rice and beans!
Ingredients
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Directions
Season the chicken breasts with salt and pepper. *The chicken that I had today was HUGE!
Coat a large saute pan with the vegetable oil and set over medium heat.
Brown the chicken on both sides in that saute pan until no longer pink.
Remove the chicken to a plate and sprinkle with the cumin, garlic powder and Mexican spices. Allow the chicken to cool.
While the chicken is cooling chop up your red onion and your peppers.
Pull the chicken breasts apart by hand into shreds. *Because the chicken breasts that I used were so big I had way too much chicken. After I pulled the chicken I placed about half of it into a container in the freezer to be used the next time I want to make enchiladas!
Saute the onions and the garlic in the chicken drippings until they are tender.
Stir in the corn and the chilies.
Add the tomatoes to the saute pan. Smash the tomatoes with your wooden spoon while you cook the mixture for a few minutes.
Add the shredded chicken to the vegetables and cook for a few more minutes.
Dust the filling mixture with the flour and mix it together, to help it set. Remove from heat and let the mixture cool down.
Coat the bottom of a large casserole dish with enchilada sauce.
Microwave the tortillas for 30 seconds to make them pliable.
Pour some of the enchilada sauce into a bowl. Dip each tortilla into the enchilada sauce to coat it.
Add 1/4 a cup of the chicken mixture in each tortilla. Fold the tortilla over the filling and place each enchilada into the baking dish with the seam side facing down.
Pour the remaining enchilada sauce over the formed enchiladas.
Top a generous helping of the cheese.
Bake the enchiladas for 20-25 minutes at 350 degrees.
Garnish with the cilantro. (and any other toppings you like)