Chicken Enchiladas 🐓

Recipe from the Food Network, courtesy of Tyler Florence

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INGREDIENTS

5 canned whole green chiles, seeded and coarsely chopped

4 canned chipotle chiles, seeded and minced

1 (28-ounce) can stewed tomatoes 🥫

½ teaspoon all-purpose flour

16 corn tortillas

1½ cups enchilada sauce, canned

1 cup shredded Cheddar and Jack cheeses 🧀

Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

3 tablespoons vegetable oil

1½ pounds skinless boneless chicken breast chicken 🐓

Salt + 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

DIRECTIONS

• Preheat oven to 350°.

• 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 chiles. 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.

• Microwave tortillas on high for 30 seconds.

• Coat the bottom of 2 (13 by 9-inch) pans 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, or until cheese melts.

• Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving.

• Serve with rice and beans.