Best Chicken Enchilada Recipe: Super satisfying, these Chicken Enchiladas are loaded with amazing flavors.
INGREDIENTS
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
16
Canned enchilada sauce
1 1/2 cups
Cheddar cheese
1/2 cup, shredded
Monterey Jack cheese
1/2 cup, shredded
Scallion
for garnish
DIRECTIONS
- 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!
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