Spicy Enchiladas

These enchiladas are a little bit of work, but oh so good.  This makes a lot.  You could half it.  Instead I make the full recipe and freeze half in a disposable foil baking dish.  It makes for an easy, yummy, ready made meal in the future.

The recipe comes from food network.  It originally calls for corn tortillas, I prefer flour.

Chicken enchiladas

3 tablespoons vegetable oil

1 1/2 pounds skinless boneless chicken breast

Salt and pepper

2 teaspoons cumin powder

2 teaspoons garlic powder

1 teaspoon Mexican Spice Blend

1 red onion, chopped

2 cloves garlic, minced

1 cup frozen corn, thawed

3-5 canned whole green chilies, seeded and coarsely chopped

2-4canned chipotle chilies, seeded and minced (the more you use the spicier it gets & not cans... canned, so 2 chilies from a can, same with the green chilies)

1 (28-ounce) can diced tomatoes drained

1/2 teaspoon all-purpose flour

16 flour tortillas

1 1/2 cups enchilada sauce, canned

1 cup shredded Cheddar and Jack cheeses

Garnish: chopped cilantro leaves, 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 chilies. 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.

Coat the bottom of 2,13 by 9-inch pans (I use one glass and 1 foil pan to freeze) 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 F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.