The best enchiladas ever!

I thought I would share this recipe with y'all.  If you like chicken, enchiladas, and spicy, you will love these.  This recipe was made for us by some great family friends after Ava arrived.  Tyler Florence has it going on!

Chicken Enchiladas


Recipe courtesy Tyler Florence

Prep Time:
1 hr 0 minInactive Prep Time:--Cook Time:15 minLevel:

IntermediateServes:
16 enchiladas, 8 servings

Ingredients3 tablespoons vegetable 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

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 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.
 
Nutritional Info

Servings Per Recipe: 16

Amount Per Serving

Calories: 230.3

Total Fat: 9.4 g

Cholesterol: 21.9 mg

Sodium: 539.1 mg

Total Carbs: 25.5 g

Dietary Fiber: 4.4 g

Protein: 10.2 g


*I decided to start a recipe/food tag.  So be on the lookout for healthy, yummy foods.