Chicken Enchiladas

Ingredients

• 4  chipotle sauce canned minced seeded
• 28 ounce canned tomatoes canned
• 1 cup cheddar and jack cheeses shredded
• 1 leaves garnish: cilantro scallions sour chopped
• 16  corn tortillas 
• 2 teaspoons cumin powder 
• 1.5 cups enchilada sauce canned
• 0.5 teaspoon flour all-purpose
• 1 cup regular corn frozen thawed
• 2 cloves garlic minced
• 2 teaspoons garlic powder 
• 5  chiles whole green canned seeded coarsely chopped
• 1  onion red chopped
• 8 servings salt and pepper 
• 1.5 pounds chicken breast boneless skinless
• 1 teaspoon mexican spice blend 
• 3 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• ladle
• oven
• microwave

Directions

1. Watch how to make this recipe.
2. 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.
3. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning.
4. Remove chicken to a platter, allow to cool.
5. Saute onion and garlic in chicken drippings until tender.
6. Add corn and chiles. Stir well to combine.
7. Add canned tomatoes, saute 1 minute.
8. Pull chicken breasts apart by hand into shredded strips.
9. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
10. 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.
11. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts.
12. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving.
13. Serve with Spanish rice and beans.