3 tablespoons vegetable oil
1½ lbs chicken breasts
salt and pepper
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
2 cans green chiles, seeded and minced
1 (28 oz) can stewed tomatoes
½ teaspoon flour
16 corn tortillas
1½ cups enchilada sauce
1 cup Cheddar and Jack cheeses
cilantro
sour cream
1. Preheat oven to 350°
2. Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat; sprinkle with taco seasoning. Remove chicken; allow to cool.
3. Sauté onion and garlic until tender; add corn and chiles. Stir well. Add canned tomatoes and sauté 1 minute.
4. Pull chicken breast apart by shredding into strips; add to mixture. Dust the mixture with flour to help set.
5. Warm tortillas in microwave to soften. Coat the bottom of a 9x13 baking dish with a ladle of enchilada sauce. Using a large shallow bowl, dip the tortillas into enchilada sauce to lightly coat. Spoon ¼ cup mixture into each tortilla and wrap. Place enchiladas in dish with seam down. Top with remaining enchilada sauce and cheese.
6. Bake for 15 minutes until cheese melts. Garnish with cilantro, sour cream and tomatoes before serving.
Copyright © 2007 - 2009 TasteBook, Inc. All Rights Reserved.
one moment, loading recipe.....