Recipe by Beth A.
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.
Top Review by Deb's Recipes
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!
- 44.37 ml vegetable oil
- 680.38 g boneless skinless chicken breasts
- salt and pepper, to taste
- 9.85 ml cumin powder
- 9.85 ml garlic powder
- 4.92 ml Mexican seasoning
- 1 red onion, chopped
- 2 garlic cloves, minced
- 236.59 ml frozen corn, thawed
- 5 whole green chilies, canned
- 4 chipotle chiles, canned
- 793.78 g can stewed tomatoes
- 236.59 ml monterey jack and cheddar cheese blend, shredded
- 16 corn tortillas
- 354.88 ml enchilada sauce, canned
- chopped cilantro
- chopped scallion
- sour cream
- chopped tomato
Directions See How It's Made
- 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.