Thursday, April 29, 2010

Chicken Enchiladas

Cinco de Mayo is around the corner and there are all kinds of great Mexican recipes popping up in the web.  Here's one of them.  Makes for a nice easy recipe to make at the lake anytime!

Serves 8


3 tablespoons vegetable oil

1 1/2 pounds skinless boneless chicken breast

Salt and 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

1 (28-ounce) can stewed tomatoes

1/2 teaspoon all-purpose flour

16 corn tortillas

1 1/2 cups enchilada sauce, canned

1 cup shredded Cheddar and Jack cheeses

Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes


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 Mexican spices before turning. Remove chicken to a platter, 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. Add shredded chicken to saute pan, 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 2 (13 by 9-inch) 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 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.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Recipe & Photo courtesy Tyler Florence


  1. This is my very favorite Mexican food! Thanks for posting such a yummy recipe. Oh don't they look mouth watering!
    Wonderful post!

  2. Love chicken enchilladas and they look yummy!

  3. Looks great! Just add Margaritas for a perfect Cinco de Mayo!

  4. I love a good enchilada recipe. This is a keeper.

  5. Wow, this recipe sounds soooooo good. Made my copy and will try this soon. Fabulous suggestion for Cinco de Maya. Thank you so very much for sharing this and BTW, I adore Tyler but have never seen this recipe.

    Carolyn/A Southerners Notebook

  6. I tried once before to leave a comment but was not successful. This recipe sounds amazing and a great Cinco de Maya dinner choice. I will definitely try this recipe and BTW, I love Tyler too but have never seen this recipe. Thanks for sharing.

    Carolyn/A Southerners Notebook



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