Another one of my friends had her baby yesterday, a beautiful baby girl names Louisa! I tell ya, It’s baby season around here and I love it. I spent some of Hailey’s nap time in the kitchen yesterday making the new family of four some dinner.
I’ve made these chicken enchiladas several times in the past month because they are easy, a crowd pleaser and the recipe makes 2 (9×13) pans of enchiladas, making it a perfect make-one/take-one (or freeze one) recipe!
It’s wonderful being able to make another family dinner while knocking out ours at the same time. I’ve also stocked our freezer with two pans for when baby girl arrives because as of last night, David has named this his new favorite meal. He said it’s what he wants for his birthday from now on, so that’s pretty much the ultimate compliment.
This dish is very easy, but does take a little time to prep, so allow yourself an hour if it’s your first time making them.
I prefer the classic chicken, tomato, chili, corn, onion filling, but you could easily doctor these up using black beans, butternut squash or any other ingredient you need to use up.
If you do decide on chicken and happen to also have a kitchen aid mixer, please use it! It shreds chicken in under 30 seconds and remains to this day one of my favorite kitchen time savers.
Assembly is a little messy, so prepare to get your hands dirty while you coat each tortilla in enchilada sauce prior to filling and rolling it up.
If bringing it to a family, I try to bring at least a few of the fixins – Spanish rice, avocado, sour cream, cilantro, scallions, or whatever else strikes me fancy. However you serve them, though, they are sure to be a hit!
- 2 tablespoons oil
- 1¼ lbs skinless boneless chicken breast
- Salt and pepper
- 2 tsp cumin powder
- 2 tsp garlic powder
- 1 tsp taco seasoning
- ½ tsp cayenne powder (optional)
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn
- 12 oz canned chopped green chiles
- 1 (28-ounce) can petite diced tomatoes
- 16 tortillas (I prefer La Tortilla wheat)
- 28 oz enchilada sauce, canned or homemade
- 1 cup shredded Cheddar and Jack cheeses
- Garnish: chopped cilantro leaves, chopped scallions, sour cream, avocado
- Coat large saute 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 taco seasoning before turning. Remove chicken to a platter, allow to cool.
- Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Shred chicken (I prefer using the mixer). Add shredded chicken to saute pan, combine with vegetables.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with enchilada sauce. Dip each tortilla in enchilada sauce to lightly coat. Spoon about ¼ cup chicken mixture in each tortilla. Fold over filling and roll. Place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 20 minutes in a preheated 350 degree F oven until cheese melts. Garnish before serving.