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.

Zesty Chicken Enchiladas

This is a great recipe ... already got an A+ from Dallin, Dave, Grace and Garrett.

hands on time: 35 min.
total time: 55 min.
serves 4

If you can't find Tamatillos ( Walmart lady told me they have them in other Walmart areas..but not Herriman yet.) But you can use a 16-0z bottle of green chili salsa with one cup of cream.

1 tablespoon canola oil
1 pound tomatillos ( papery skins removed), chopped
1 poblano pepper, seeded and chopped
2 cloves garlic, chopped
3/4 teaspoon ground cumin
salt and pepper
1 cup heavy cream
1 Two to 2 and one half pound rotisserie chicken, meat shredded
1 14.5 ounce can diced tomatoes, drained
1 1/4 cup grated Monterey Jack Cheese ( I add a bit more)
8-6 inch corn tortillas
Pico de Gallo sauce, or salsa of your choice

* Heat oven to 400 F. Heat the oil in a large skillet over med-high heat. Add the tomatillos, onion, poplano, garlic, cumin and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10-12 minutes. Transfer to a food processor, add the cream and puree.\

* In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, 1/2 cup to the tomatillo sauce and 1/2 teaspoon salt and pepper.

*Warm the tortillas. Spread one cup of the tomatillo sauce in a 9x13 inch baking dish. I cover the tortilla on both sides with the sauce, add the chicken mixture, roll the tortilla and place in pan seam side down.

* Top the remaining sauce and add cheese. Bake until beginning to brown, 10 to 15 minutes.
We served this with limes, guacamole, sour cream and Pico de Gallo.

Mild but YUMMY... I found this in Real Simple Magazine.