Prep time: 30 minutes
Cook time: 30 minutes
Makes: 8 servings
Description: This dish does take some time, but the results are worth it! I've been making different versions of enchiladas for a long time. This recipe is by far the best one I've eaten and made. To cut down on the prep time have your chicken already cooked and shredded.
Ingredients
3 Tbsp oil
2 lbs chicken breast (cooked and shredded or cubed)
S&P
2 tsp cumin
2 tsp garlic powder
1 tsp taco seasoning
1 red onion chopped
2 cloves of garlic minced
1 can corn
1 can of chopped chiles
4 canned chipolte chiles, seeded and minced
28 oz can stewed tomatoes
1/2 tsp flour
16 tortillas
2 cans enchilada sauce
1 cup shredded cheese
garnish: cilantro, scallions, sour cream, chopped tomatoes, olives.
1. Brown chicken meat. (sometimes I use leftover roasted chicken or bake chicken breasts and continue on with the recipe) Sprinkle with cumin, garlic powder, taco seasonings. remove and cool.
2. Saute onion and garlic in chicken drippings until tender. Add corn, chiles, and tomatoes.
3. Shred chicken add to pan, combine with vegetables, dust mixture with flour to help set.
4. Coat bottom of casserole pan with enchilada sauce. Dip each tortilla in enchilada sauce to coat.
5. Add chicken mixture and cheese to tortilla, roll and add to casserole dish. Top with more enchilada sauce and cheese.
6. Bake 15 minutes in 350 degree oven. Once out, top with any garnish you like: olives, tomatoes, sour cream etc.
Tips and Tricks
If you want to save some time you can use pre-shredded chicken.
If you have leftover filling, refrigerate. It makes excellent omelets!
I don't always use chipotle chiles, it depends on the heat level my dinner crowd can tolerate.
Variations
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