chicken enchiladas
I cheated by using a can of enchilada sauce. I had it in the cupboard and figured I should use it. Anyway, this was extremely tasty.
2 tablespoons olive oil
3 skinless boneless chicken breasts
Salt and pepper, to taste
3 teaspoons cumin powder
2 teaspoons garlic salt
2 cloves garlic, minced
1 cup frozen corn
4 chipotle chilies, canned in adobo
1 15 oz can diced tomatoes, drained
1 cup Cheddar cheese, shredded
6 corn tortillas
1 15 oz can green enchilada sauce
Coat
large skillet with oil. Season chicken with garlic salt, pepper, and
cumin. Brown chicken over medium heat, allow 7 minutes each side or
until no longer pink. Remove chicken to a platter, allow to cool.
Saute
garlic in chicken drippings until tender. Add corn and chiles. Stir
well to combine. Add tomatoes, saute 1 minute. Add more cumin.
Pull
chicken breasts apart by hand into shredded strips. Add shredded
chicken to skillet, 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 9 inch
glass baking dish with a a small amount of enchilada sauce. Spoon 1/4
cup chicken mixture in each tortilla. Fold over filling, place
enchiladas in each pan with seam side down. Top with remaining
enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree oven until cheese melts.