Best Ever Chicken Enchiladas

1 h 0 m
15 m
Ready in:
1 h 15 m
Best Chicken Enchilada Recipe: Super satisfying, these Chicken Enchiladas are loaded with amazing flavors.
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Servings: 8
Vegetable oil 
3 tbsp
Skinless boneless chicken breast 
1 1/2 lb
to taste
Ground black pepper 
to taste
Cumin powder 
2 tsp
Garlic powder 
2 tsp
Mexican Spice Blend 
1 tsp
Red onion 
1, chopped
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
for garnish 
  1. Preheat the oven to 350° F (180° C/Gas mark 4).
  2. 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. 
  3. Add onion and garlic to the pan. Cook until tender. Add chiles and corn. Stir. Add tomatoes. Cook for 1 minute. 
  4. Pull the chicken apart into strips. Add the chicken to the pan. Stir. Dust with flour. 
  5. Microwave the tortillas on HIGH for half a minute. 
  6. 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. 
  7. 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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