Though't I'd share some recipes that I've made in the past that were big hits. I will definitely be making these again soon.
These are the best enchiladas I think I've every had. They are a bit time intensive but the pay off is worth the effort. The original recipe is from Tyler Florence from Food Network but when I make them I make a few subtle changes. Below is the original recipe but I'll make notes of things I've changed and add some tips to make things easier to make at the bottom
Ingredients
- 3 tablespoons vegetable oil (I always use olive 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 (I omit and use Cayenne)
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn, thawed (I use 1 can of corn)
- 5 canned whole green chiles, seeded and coarsely chopped (I buy one or two cans diced green chiles, easier to find and prep)
- 4 canned chipotle chiles, seeded and minced (I omit these, not a fan of the smokey chipotle flavor)
- 1 (28-ounce) can stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 16 corn tortillas
- 1 1/2 cups enchilada sauce, canned (having a little extra isn't a bad idea)
- 1 cup shredded Cheddar and Jack cheeses
- Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes (personal preference)
Directions
- 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 Mexican spices 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.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
- 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 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.
SERVES: 8 (2 enchiladas per person); Calories: 383; Total Fat: 13 grams; Saturated Fat: 4 grams; Protein: 29 grams; Total carbohydrates: 39 grams; Sugar: 7 grams; Fiber: 6 grams; Cholesterol: 63 milligrams; Sodium: 1,216 milligrams
Tips:
- For faster prep you can buy a precooked chicken. I've once used those rotisserie chickens from the grocery store but made sure to peel off the skin before using.
- This is messy and a two person job! You could probably do it alone but it's fun to make with a friend or a significant other. When building the enchiladas it's helpful to have one person coat the corn tortilla with the sauce and the other put in the filling.
- I personally season to taste and always add in extra garlic and spices
