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Food 911 Chicken Enchiladas

Source of Recipe

Tyler Florence, Food 911, Food tv network


List of Ingredients

3 tablespoons oil
1 1/2 pounds boneless chicken breast
salt and pepper to taste
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 whole green chiles, canned
4 chipotle chiles, canned
28 ounces canned stewed tomatoes
1 cup cheddar and jack, grated
16 corn tortillas
1 1/2 cups enchilada sauce
garnish: cilantro, scallions, tomato, -- chopped
sour cream


Recipe

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 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 350ºF oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans. Yield: 16 enchiladas, 8 servings.