A good chicken enchilada recipe is found on the Food Network website courtesy of Tyler Florence. The recipe uses fresh chicken breasts, Mexican spices and herbs and Cheddar and Jack cheeses.
This recipe makes 16 enchiladas, enough for a family of eight to each eat two, or for a family of four to have dinner and keep the leftovers for another night. The level required for preparing this dish is rated as intermediate, meaning some cooking techniques are required.
Prep Time: 1 hr.
Cook Time: 15 min.
Ready In: 1 hr. 15 min.
- 3 tbsp. vegetable oil
- 1 1/2 lb. boneless, skinless chicken breast
- salt and pepper to taste
- 2 tsp. cumin powder
- 2 tsp. garlic powder
- 1 tsp. Mexican spice blend
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen corn
- 5 canned whole green chilies, seeded and chopped
- 4 canned chipotle chilies, seeded and minced
- 1 (28 oz.) stewed tomatoes
- 1/2 tsp. all purpose flour
- 16 corn tortillas
- 1 1/2 cup. enchilada sauce
- 1 cup Cheddar and Jack cheeses, shredded
- Cook chicken
- Make sauce
- Shred chicken
- Prepare tortillas
- Make the enchiladas
Sprinkle chicken with pepper and salt. Place in a large skillet coated with vegetable oil. Brown over medium heat 7 minutes on each side. Season chicken with cumin, Mexican spices and garlic powder before it is turned. Remove the chicken from the pan and place on a large platter to cool.
Place onions in the skillet with the chicken drippings and allow to saute with garlic, corn and chilies. Add tomatoes and stir well, cooking for 1 additional minute.
Shred the chicken and place in the saute pan. Mix well and sprinkle flour over the mixture to help it set.
Place the tortillas in the microwave for 30 seconds on high to soften them.
Pour the enchilada sauce into a shallow bowl. Ladle enchilada sauce into the bottom of two 13 by 9-inch baking dishes. Dip each tortilla in the sauce to coat and then spoon in about 1/4 cup of the chicken mixture. Fold the tortilla and place in the pan seam side down. Top with cheese and the remaining enchilada sauce.
Bake the enchiladas for 15 minutes in a 350 F oven. Garnish with sour cream, cilantro scallions, chopped tomatoes and black olives.