Last night for dinner we made these tasty chicken enchiladas! We found the recipe on food network (http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe/index.html) and adjusted it a bit (as usual).
- 3 tbp canola oil
- 1 1/2 pounds skinless and boneless chicken breast
- salt and pepper according to taste
- 2 tsp cumin powder
- 2 tsp garlic powder
- 1 red onion
- 2 garlic cloves
- 1 cup thawed corn
- 28 oz crushed canned tomatoes
- 1/2 tsp all-purpose flour
- corn tortillas (about 20)
- enchilada sauce
- shredded Cheddar cheese
- sour cream
- fresh cilantro
First, season the chicken with salt and pepper; than heat up the canola oil in a pan and add the chicken. When the chicken browns on one side, dust with cumin and garlic powder before turning it over. Once both sides have cooked, remove the chicken from the pan and set aside.
Using the same pan the chicken cooked in, add the onion and garlic and sauté until soft. Add in the corn and, about a minute later, the tomatoes. Shred the chicken breasts by hand and stir into the mixture. Chop up the onion and finely slice the garlic before adding it to the pan. Mix in the flour (this helps the mixture set).
To soften the corn tortillas, place a damp paper towel on a plate and put a corn tortilla on top of it. Add another paper towel and corn tortilla; repeat for about six tortillas. Microwave the tortillas for about 30 seconds. Repeat this process to heat all of the corn tortillas.
Coat the bottom of a baking pan with enchilada sauce. In a separate bowl, lightly dip each corn tortilla in enchilada sauce; place the chicken mixture in it and fold over. Once each tortilla is stuffed and in the baking pan, coat with more enchilada sauce and add the shredded cheese on top.
Bake the enchiladas on 350F for about 20 minutes. For garnish add sour cream and cilantro. Enjoy!