Chicken Enchiladas Tyler Florence
Serves 8
Recipe By: Tyler Florence
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoons Mexican Spice Blend
1 red onion -- chopped
2 clove 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 teaspoons all-purpose flour
16 corn tortillas
1 1/2 cup enchilada sauce -- canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped
tomatoes 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. Yield: 16 enchiladas,
8 servings
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