Food Network/Tyler Florence
Prep Time: 1 hr
Cook Time: 15 min
Serves: 16 enchiladas, 8 servings
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend I used 1/2 tbsp Mexican-chili powder, 1/4 tsp oregano, 1/8 tsp cayenne
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped I used 1 jalepeno, seeded and minced
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
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 F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
2 avocados, pitted and mashed
3 tbsp red onion, finely diced
2 cloves garlic, minced
small handful of fresh cilantro, finely chopped (about 1/3 cup)
1 jalapeno, seeded and minced
coarse salt and freshly ground pepper to taste
juice of a half of a small lime
1/4 tsp extra virgin olive oil
Mix all ingredients, cover and refrigerate for at least an hour before serving.
Fresh and Easy Salsa4 roma tomatoes, seeded and chopped
1/2 cup onion, diced
3 cloves garlic, diced
3 tsp lime juice
salt to taste (about 1/4-1/2) tsp
1/4 tsp freshly ground pepper
1/2 jalepeno, seeded and diced
1/3 cup fresh cilantro, chopped
1/2 small can diced green chilies, drained
Add all ingredients to a food processor and pulse till desired . Add salsa to a bowl, cover and refrigerate for at least an hour.