These big-batch enchiladas are great to whip up for parties. Wrap them, bake them and let your hungry guests dig in.
- 3 tablespoons vegetable oil
- 1½ pounds skinless, boneless chicken breast
- Salt and freshly ground black pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican spice blend
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn, thawed
- 5 canned whole green chiles, seeded and coarsely chopped
- 4 canned chipotle chiles, seeded and minced
- One 28-ounce can stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 16 corn tortillas
- 1½ cups enchilada sauce, canned
- 1 cup shredded Cheddar and Jack cheeses
- Cilantro leaves, chopped
- Scallions, chopped
- Sour cream
- Tomatoes, chopped
1. Preheat the oven to 350°F.
2. Coat a large sauté pan with oil and heat over a medium flame. Season the chicken with salt and pepper. Sprinkle chicken with cumin, garlic powder and Mexican spice blend. Cook the chicken for 7 minutes on each side or until the internal temperature reaches 165°F. Remove chicken to a platter, let cool.
3. In the same pan, sauté the onions and garlic until tender. Add the corn and chiles. Stir well to combine. Add the canned tomatoes, sauté 1 minute.
4. Pull the chicken breasts apart by hand into shredded strips. Add the shredded chicken to sauté pan, and stir to combine with vegetables. Dust the mixture with flour to help set.
5. Microwave the tortillas on high for 30 seconds (this softens them and makes them more pliable). Coat the bottom of two 9- by 13-inch baking 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 of the chicken mixture in each tortilla. Fold over and, place 8 enchiladas in each pan seam side down. Top with remaining enchilada sauce and sprinkle with cheese.
6. Bake for 15 minutes oven until cheese melts. Garnish with cilantro, scallions, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.