Best Ever Chicken Enchiladas|Print

Servings: 8

Vegetable oil

3 tbsp

Skinless boneless chicken breast

1 1/2 lb

Salt

to taste

Ground black pepper

to taste

Cumin powder

2 tsp

Garlic powder

2 tsp

Mexican Spice Blend

1 tsp

Red onion

1, chopped

Garlic

2 cloves, minced

Canned whole green chiles

5, seeded, chopped

Frozen corn

1 cup, thawed

Canned chipotle chiles

4, seeded, minced

Stewed tomatoes

1 (28-oz) can

All-purpose flour

1/2 tsp

Corn tortillas

Canned enchilada sauce

1 1/2 cups

Cheddar cheese

1/2 cup, shredded

Monterey Jack cheese

1/2 cup, shredded

Scallion

for garnish

Best Ever Chicken Enchiladas

Prep:

1 h 0 m

Cook:

15 m

Ready in:

1 h 15 m

Preheat the oven to 350° F (180° C/Gas mark 4).
Prepare a pan by coating it with vegetable oil. Season chicken with salt and ground black pepper. Add the chicken to the pan. Cook for 7 minutes on one side over medium heat, or until no longer pink. Add garlic powder, cumin, and Mexican spice blend. Turn the chicken. Cook for 7 minutes. Transfer the chicken to a platter. Let it cool.
Add onion and garlic to the pan. Cook until tender. Add chiles and corn. Stir. Add tomatoes. Cook for 1 minute.
Pull the chicken apart into strips. Add the chicken to the pan. Stir. Dust with flour.
Microwave the tortillas on HIGH for half a minute.
Coat the bottoms of 2 pans with enchilada sauce. Dip the tortillas in the sauce. Spoon the chicken mixture in the tortillas (1/4 cup per tortilla). Fold over the mixture. Arrange the enchiladas in the pans (8 in each pan). Top with the sauce, Cheddar, and Jack cheeses.
Bake in the preheated oven for 15 minutes, or until the cheeses melt. Garnish with scallion if desired. Serve and enjoy your homemade Chicken Enchiladas!