Wednesday, May 1, 2013

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


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.

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