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Chicken Enchiladas with Smoky Chipotle Sauce
Recipe by Chinet®
Yield 8 servings
3 tablespoons vegetable oil
1 1/2 pounds boneless skinless chicken breast
-- Salt, to taste
-- Freshly ground black pepper, to taste
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 -- red onion, chopped
2 -- garlic cloves, minced
1 cup frozen corn, thawed
5 -- canned whole green chiles
4 -- canned chipotle chiles
1 -- (28-ounce) can stewed tomatoes
1 cup shredded cheddar and Jack cheeses
16 -- corn tortillas
1 1/2 cups canned enchilada sauce
-- Chopped cilantro
-- Chopped scallions
-- Sour cream
-- Chopped tomatoes
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 corn and chiles. 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-x-9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese. Bake for 15 minutes in a preheated 350 degree oven until cheese melts. Garnish with cilantro, scallions, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.