Dinner Tonight:Chicken Enchiladas, Salad
Tonight I wanted to use up the tortilla's I had from last Saturday night. This recipe is based on a recipe I found on Food Network Site. I substituted and improvised based on what I had on hand. I had lots of filling left over and decided to just spread it on top. Yummy!
3 tablespoons vegetable oil
2 large skinless boneless chicken breast
Salt and pepper
2 teaspoons chili powder
2 teaspoons garlic powder
1 red onion, chopped
2 cloves garlic, minced
1 can Mexicali
2 Jalapeno peppers, seeded and chopped
1 4 oz. can green chilies
1 (28-ounce) can Mexican diced tomatoes
1/2 teaspoon all-purpose flour
16 small corn tortillas
1 cup enchilada sauce, canned
2 cup shredded Cheddar and Jack cheeses, divided
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. Combine Garlic and chili powder and sprinkle chicken before turning. Remove chicken to a platter, allow to cool.
Saute onion, garlic and jalapeno in chicken drippings until tender. Add corn and chilies. 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, along with 1 cup of cheese and 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 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 mixture, enchilada sauce and cheese.
Bake for 30 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.