Description
Cook once; eat twice! These incredible chicken enchiladas are a crowd pleaser. The recipe makes two pans, so you can take one to a friend and serve one to your family; or stock the freezer for a rainy day.
Ingredients
Scale
- 2 tablespoons oil
- 1 1/4 lbs skinless boneless chicken breast
- Salt and pepper
- 2 tsp cumin powder
- 2 tsp garlic powder
- 2 tsp taco seasoning
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn
- 12 oz canned chopped green chiles
- 2 (14.5 ounce) cans petite diced tomatoes
- 16 tortillas
- 28 oz enchilada sauce, canned or homemade
- 1 cup shredded Cheddar and Jack cheeses
- Garnish: chopped cilantro leaves, chopped scallions, sour cream, avocado
Instructions
- Coat large sauté pan with oil. Season chicken with salt, pepper, cumin, garlic powder and taco seasoning. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Remove chicken to a platter, allow to cool.
- Sauté onion and garlic in the same pan with remaining spices, oil, and chicken juices until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, sauté 1 minute.
- Shred chicken (I prefer using the mixer). Add shredded chicken to sauté pan, combine with tomato and vegetable mixture.
- Coat the bottom of 2 (13 by 9-inch) pans with enchilada sauce. Dip each tortilla in enchilada sauce to lightly coat (optional). Spoon about 1/4 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.
- If cooking from frozen, pull out the day before and allow to thaw before cooking or add 30-45 minutes to cook time and reheat from frozen.
Notes
Adapted from Tyler Florence