Chicken Enchiladas
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 16
- salt and pepper
- 2 cloves garlic minced
- 2 tablespoons oil
- 2 tsp garlic powder
- 1 cup frozen corn
- 1 small red onion chopped
- 2 tsp cumin powder
- 2 tsp taco seasoning
- 1 1/4 lbs skinless boneless chicken breast
- 12 oz canned chopped green chiles
- 2 (14.5 ounce) cans petite diced tomatoes
- 16 tortillas (i prefer la tortilla wheat)
- 28 oz enchilada sauce canned or homemade
- 1 cup shredded cheddar and jack cheeses
- garnish: chopped cilantro leaves chopped scallions, sour cream, avocado
- Carbohydrate 8.98971006839307 g
- Cholesterol 20.553404265625 mg
- Fat 7.39266915640968 g
- Fiber 1.66038808326278 g
- Protein 9.71558459929063 g
- Saturated Fat 1.01183580951481 g
- Serving Size 1 1 enchilada (143g)
- Sodium 553.597034259947 mg
- Sugar 7.32932198513028 g
- Trans Fat 0.488851276021832 g
- Calories 140 calories
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. Sprinkle chicken with cumin, garlic powder and taco seasoning before turning. Remove chicken to a platter, allow to cool.Saute onion and garlic in the same pan until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.Shred chicken (I prefer using the mixer). Add shredded chicken to saute pan, combine with tomato and vegetable mixture.Coat the bottom of 2 (13 by 9-inch) pans with enchilada sauce. Dip each tortilla in enchilada sauce to lightly coat (optional). Spoon about ¼ cup chicken mixture in each tortilla. Fold over filling and roll. Place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.Bake for 20 minutes in a preheated 350 degree F oven until cheese melts. Garnish before serving.If cooking from frozen, pull out the day before and allow to thaw before cooking or add 30-45 minutes to cook time and reheat from frozen.
