CHICKEN ENCHILLADAS

An easy to assemble, great flavored and deliciously creamy recipe for an indulgent meal. Make this recipe at your next house party to add some mexican spice.

PREP 75 mins

SERVES 8

INGREDIENTS

3 tbs vegetable oil
6 pieces of chicken breast
Salt and pepper
2 tsp cumin powder
2 tsp garlic powder
1 tsp Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup corn
5 canned chopped whole green chiles
4 canned minced chipotle chiles
1  can stewed tomatoes
1/2 tsp all-purpose flour
16 corn tortillas
1 1/2 cups canned enchilada sauce
1 cup shredded Cheddar and Jack cheeses
chopped cilantro leaves,
chopped scallions,
sour cream,
chopped tomatoes

LETS COOK IT UP!

Add the chicken breast to a pan and saute in oil along with salt and pepper until it loses it pink color.

In the same pan add some onions, garlic, corn, chiles and tomatoes. and saute for 2 minutes.

Shred apart the chicken breasts and add them in the pan with the vegetables.

Take some enchilada sauce and place it on the tray.

Heat the tortillas in a tray and let them soften. Place them in the tray on the sauce. Fill the chicken mixture in the tortilla and close the tortilla like a wrap.

Add the remaining sauce on tortillas and add the cheese. Bake at 350 degrees C.

Garnish with the remaining ingredients.

 

 

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