Chicken Enchiladas
Kimberly
ingredients
- 3 tablespoons vegetable oil
- 1 1/2 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
- 1/2 teaspoon flour
- 16 corn tortillas
- 1 1/2 cups enchilada sauce
- 1 cup Cheddar and Jack cheeses
- cilantro
- sour cream
directions
- 1
1. Preheat oven to 350°
- 2
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
3. Sauté onion and garlic until tender; add corn and chiles. Stir well. Add canned tomatoes and sauté 1 minute.
- 4
4. Pull chicken breast apart by shredding into strips; add to mixture. Dust the mixture with flour to help set.
- 5
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 1/4 cup mixture into each tortilla and wrap. Place enchiladas in dish with seam down. Top with remaining enchilada sauce and cheese.
- 6
6. Bake for 15 minutes until cheese melts. Garnish with cilantro, sour cream and tomatoes before serving.
Source: Kimberly
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