Everyone around here loves some good mexican food. I stumbled across this recipe one day and fell in love with it. The spices and cheesyness of it all mixed with a little bit of sour cream on top is wonderful. I’ve modified this recipe to my liking, such as adding more garlic, cheese and enchilada sauce.
I have found that I always make a huge mess whenever I cook this dish, but it is a lot of fun. I like to cut my chicken into bite size pieces before I start sauteing it. Then instead of pulling the chicken apart I find that it is easier to put portions in the food processor and get them nice and little. This makes it easier to wrap the tortillas up and lay in the pan. Also, with the stewed tomatoes I like to cut those up before I place them in the pan otherwise you will end up with huge chunks of tomato in your mouth. Lets face it, they are chicken enchiladas and not tomato enchiladas right? Before you start placing the chicken in the tortillas, try the mixture first, if it’s not spicy enough then add more chilis in there. Enjoy!
- 3 tablespoons vegetable oil
- 1 1/2 pounds skinless boneless chicken breast
- Salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 2 teaspoons of Mexican spices (I use a mix of Chile, cayenne pepper and paprika)
- 1 red onion, chopped
- 4 cloves garlic, minced (I always use lots of garlic)
- 5 canned whole green chilies, seeded and coarsely chopped
- 4 canned chipotle chilies, seeded and chopped (I use the ones in adobe sauce)
- 2 (28-ounce) can stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 2 packs of flour or corn tortillas
- 2 big cans of enchilada sauce
- Shredded Cheddar and Jack cheeses
- Garnish: chopped cilantro leaves, chopped scallions, sour cream and avocado
Pre-heat oven to 350 degrees.
Coat large sauté 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.
Sauté onion and garlic in chicken drippings until tender. Add chilies. Stir well to combine. Add canned tomatoes, sauté 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté 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. Spoon some chicken mixture in each tortilla. Cover with a little bit of cheese. Fold over filling, place enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15-20 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving.
Adapted from Foodnetwork