We have one recipe for enchiladas we have been using since I was little, well I added some beans to it over the years. I found this Chicken Enchilada recipe and had to give it a try. I already had my shredded chicken so putting this together wasn’t very difficult. I did adapt this recipe quite a bit so that the prep work wouldn’t be as time consuming. The onion and garlic was sauteed. Then all the spices were added in to toast for a quick minute. The corn and chilis were added and then the shredded chicken and tomatoes. Everything was mixed together well. That is the filling.
On each tortilla we put on our homemade Enchilada Sauce first then a scoop of the filling. Topped it with some cheese and rolled it up.
When they are finished cooking add a dollup of sour cream, scallions, cilantro and fresh tomatoes. We all enjoyed this recipe very much! Little Chef A wanted more and more! The younger Little Chefs ate their portion easily. Since they responded to this new recipe to well you can bet it is on our to make again list!
Adapted from Tyler Florence
2 Tbsp vegetable oil
2 cups shredded chicken
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend (see below)
1/2 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
3 whole green chiles, roasted, seeded and coarsely chopped
1 canned chipotle chile, seeded and minced
14 oz can stewed tomatoes
12 corn/flour tortillas
1 1/2 cups enchilada sauce
1 cup shredded cheddar and jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
1. Saute onions and garlic in vegetable oil. Add cumin, garlic powder and Mexican spices for one minute. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Add shredded chicken and combine.
2. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13×9 inch) pans with a ladle of enchilada sauce. Coat one side of a tortilla with a thin layer of enchilada sauce. Spoon 1/4 cup chicken mixture in each tortilla. Add about 2 teaspoons cheese. Roll up and place in pan seam side down. Top with remaining enchilada sauce and cheese.
3. 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.
Mexican Spice Blend
1 Tablespoon cumin
1 Tablespoon ground ginger
1 Tablespoon onion powder
1 Tablespoon dried parsley flakes
1 Tablespoon paprika
1 Tablespoon oregano
1 Tablespoon mustard powder
1/4 teaspoon cayenne pepper