{chicken enchiladas.. yum!}

one of my favorite types of food is Mexican. i grew up having a whole lot of it because my mom grew up having it a whole lot of it (a good chunk of her childhood was spent in the Southwest).

i was just thinking the other day that despite my love for Mexican, outside of tacos and salsa, i really haven't made any of my own Mexican food.
SO i thought i'd make some enchiladas
because they are delicious and hard to screw up.
plus, i thought they'd be the perfect premiere of the Mexican-inspired
baking dish i got from my brother for Christmas :)

my hubby and i were thrilled with the result. they tasted like something you'd
get at a great authentic Mexican restaurant
(which we are somewhat lacking around here).
this recipe is most definitely a keeper. you've got to try it!!

Chicken Enchiladas

Recipe courtesy Tyler Florence

Prep Time: 1 hr 0 min

Cook Time: 15 min

Level: Intermediate

Serves: 16 enchiladas, 8 servings

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast (I used 4 medium-sized breasts)
  
• 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
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn 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

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 16 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.