Prep 1 hr
Cook 15 mins
From Tyler Florence on the Foodnetwork. This is THE best Enchiladas I have ever had, without question. A little time consuming, but well worth the effort.
- 3 tablespoons vegetable oil
- 1 1⁄2 lbs boneless skinless chicken breasts
- salt and pepper, to taste
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican seasoning
- 1 red onion, chopped
- 2 garlic cloves, minced
- 1 cup frozen corn, thawed
- 5 whole green chilies, canned
- 4 chipotle chiles, canned
- 1 (28 ounce) can stewed tomatoes
- 1 cup monterey jack and cheddar cheese blend, shredded
- 16 corn tortillas
- 1 1⁄2 cups enchilada sauce, canned
- chopped cilantro
- chopped scallion
- sour cream
- chopped tomato
- 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 oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Excellent enchiladas! The filling is spicy and very flavorful. The level of spiciness can be adjusted by varying the amount of chipotle chiles used. Not knowing what Mexican Seasoning is, I chose Mexican-style stewed tomatoes instead, adding only half the amount of tomatoes called for. Also, I didn't follow steps 11 and 13, but fried each tortilla in a little vegetable oil. Ten enchiladas fit into each 9x13" baking dish. Thanks!
These turned out very good. I made them exactly as stated. I would actually add a bit more chipotle peppers next time though because these weren't near as hot as I thought they'd be. Mine were just mildly spicy. It made a lot though so that was a plus. I made 7 or 8 large enchiladas and still had enough filling left over for a couple more.
These were delicious! I used all the chiles, and it was spicy but not too hot. I reduced the cumin to 1 1/2 tsp, and the garlic powder to 1/2 tsp. This recipe is a keeper for me, but some of the directions were a little off. What to do with the stewed tomatoes wasn't clear...I drained and chopped them before adding. And there was so much filling - way more than could fill 16 tortillas with 1/4 cup each. I put about 1/2 cup of the mixture in each, and still used 24 tortillas. So I also had to double the amount of sauce and cheese for the increased # of enchiladas.