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Chicken Enchiladas

  • 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.

notes:
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