Chicken Enchiladas

        Today's recipe is the perfect example of why I love Mexican food.  The bulk of this recipe is made in just one pan, and with over 700 five-star reviews on Food Network's website, this Tyler Florence recipe is clearly no secret.  But it's one that I go back to over and over because it's so easy and adaptable to whatever ingredients you have on hand.  

Chicken Enchiladas
Adapted from Tyler Florence's Chicken Enchilada Recipe via Food Network

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
1 cup canned black beans, drained
1 can green chiles
2 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 tortillas (corn or flour)
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes, or sliced avocado

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, about 7 minutes each side or until no longer pink. Sprinkle chicken with cumin and garlic powder 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.

Shred chicken breasts using two forks. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
 
Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Dip each tortilla in enchilada sauce to lightly coat. Spoon 1/2 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 as desired.