Easy Chicken Enchiladas
Yield: 8 servings
  • 3 tablespoons vegetable oil
  • 1½ pounds skinless boneless chicken breast
  • Salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 1-2 canned chipotle chiles with a little of their sauce, minced*
  • 1 (28-ounce) can stewed tomatoes
  • ½ teaspoon all-purpose flour
  • 16 corn tortillas
  • 1½ cups enchilada sauce
  • 1 cup shredded cheese (jack, cheddar etc would work!)
  • Avocado, sour cream, green onion etc. for garnish (optional)
  1. Coat large saute pan with oil. Season chicken with salt and pepper and brown the chicken over medium heat- about 7 mins on each side. Sprinkle chicken with cumin, garlic powder, chili powder and oregano. Transfer chicken to a plate to cool.
  2. Saute onion and garlic in chicken drippings until tender for about 5 minutes or until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes- breaking apart with a spoon if needed, saute 1 minute.
  3. Shred the cooked chicken with your hands or two forks and add to the pan with the veggies- adding the flour to help thicken.
  4. If needed- microwave the tortillas for 30 seconds to soften. (I used Trader Joe's ½ corn ½ wheat which are super soft.)
  5. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Dip each tortilla in enchilada sauce to lightly coat. Spoon ¼ cup of the 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.
  6. Bake for 15 minutes in a preheated 350 degree F oven until cheese is melty. Garnish if desired before serving.
  7. If cooking from frozen- bake for an additional 30 minutes or until heated through and melty.
Recipe adapted slightly from: The Food Network
Recipe by The Baker Chick at https://www.thebakerchick.com/easy-chicken-enchiladas/