This is the best enchilada recipe (courtesy of one of my favorite Food Network chefs, Tyler Florence). You can adjust the heat by changing the amount of chipotle peppers. I usually add 3 with the seeds and it is perfect for us. Serve with some Spanish rice and/or beans and you've got absolute yumminess!
3 Tbls. cooking oil (I use canola)
1 1/2 lbs. boneless, skinless chicken breasts
Salt and pepper to taste
2 tsp. cumin powder
2 tsp. garlic powder
1 tsp. Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
1 small can diced green chiles
4 canned chipotle chiles, seeded and minced (adjust to your taste preference)
1 28-oz. can stewed tomatoes (I substituted a 14-15 oz. can of tomato sauce)
1/2 tsp. all-purpose flour
Corn tortillas (the original recipe calls for 16, I get about 12 when I make them)
1 large can of enchilada sauce
1 cup shredded Cheddar and Jack cheeses
Garnish: Chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Preheat oven to 350 degrees.
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, for about 7 minutes per side or until no longer pink. Sprinkle chicken with cumin, garlic powder, and Mexican Spice before turning. Remove to a platter and allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips and add to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds (I do 4 at a time for about 20 seconds, fill and then continue with another 4 tortillas). This softens them and makes them more pliable. Coat the bottom of 2 13x9-inch pans with a ladle of enchilada sauce. Using a large, shallow bowl, dip each tortilla into enchilada sauce to lightly coat (I sometimes skip this step to save time). Spoon 1/4 cutp of chicken mixture into each tortilla, roll up and place seam-side down into prepared pans. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes.
Serve with Spanish rice and beans.