Chicken Enchiladas

Growing up in Arizona, Mexican food is a part of nearly everyone’s diet. Summers usually meant trips down south to Rocky Point, where Arizonans flock to enjoy the ocean. I can remember being a kid and experiencing the most intense humidity down in Mexico, so intense that all of our vacation photos have a blurry haze caused by moisture infiltrating the now old-school film camera. I guess Arizona really does have a “dry heat”, as the humidity astounded me. The food I remember most comes in two forms: a quesadilla from a shack off the road leading down to Rocky Point and a flan relished at a restaurant on top of a small bluff overlooking the gorgeous baja coast. Sadly, Mexico has become too dangerous to visit. But either way, I’ve always found myself craving and cooking more Italian food. However as the weather has grown warmer, I’ve recently found myself craving more and more Mexican food. The defining piquancy and spiciness of Mexican food is unlike any other cuisine.

Recipe Rundown
Taste: Such a depth of spicy Spanish flavors.
Texture: Cheesy, crunchy, soft, tender, chunky, thick.      
Ease: I’ll admit the number of ingredients intimated me. However, I managed to successfully make this recipe for the first time while on the phone. If I can make a recipe while distracted on the phone, anyone can! 
Appearance: The only cheese I had in my fridge (besides mozzarella and parm) was a pre-shredded Mexican blend so my enchiladas didn’t get as melty as they should have. I think they still looked pretty damn good though.
Pros: Impressive dinner to serve for company. Also, I froze half of the filling since I don’t need to serve 8.   
Cons: Long list of ingredients.
Would I make this again? Like I said, I have extra filling sitting in the freezer!

Chicken Enchiladas
From Tyler Florence
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.

   

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11 Responses to “Chicken Enchiladas”

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    1
    Peggy — April 7, 2011 at 2:07 pm

    This looks outstanding! For some reason, long ingredient lists don't bother me… they actually intrigue me! =)

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    2
    TAMMY — April 7, 2011 at 2:42 pm

    Sounds good! Can't wait to try it! : )

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    3
    Lauren — April 7, 2011 at 3:36 pm

    If I could choose only 1 regional cuisine to make & eat for the rest of my life, it would undoubtedly be Mexican. Although I've never been south of the border, I did live in Houston for 1 1/2 years, where my appreciation for Mexican-inspired fare really grew. Not surprisingly, Boston doesn't have the best Mexican food, so I often make it at home. These enchiladas sound great, and I'm sure both my husband and I will love them!

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    4
    Tessa — April 7, 2011 at 6:21 pm

    I am from the Midwest, and the difference in the heat down here is amazing. It's nice when 90 degrees doesn't whack you in the face when you walk outside (although I'm sure the hotter temps still will!). These enchiladas look great! I love Mexican-themed foods!

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    5
    Tracey — April 7, 2011 at 9:42 pm

    I love Mexican food, and it's only recently that I made enchiladas for the first time. I can't believe I was missing out for so long! Yours look delicious :)

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    Foodiebia — April 7, 2011 at 10:19 pm

    This recipe looks delish. You should make your own enchilada sauce sometime. Simply Recipes has some good ones, as does Homemade Texan. The canned stuff is obviously easier, but the fresh is unbelievably good.

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    7
    Holden — April 7, 2011 at 10:19 pm

    I LOVE mexican food, I seriously cant get enough of it. I love enchiladas too and my mom makes a killer enchalada casserole Holden@ SUGARbijoux

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    Maris — April 7, 2011 at 11:07 pm

    I love Mexican food and your dish looks a s good as any I have had in any restaurant

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    Mike — April 8, 2011 at 3:54 pm

    I just made enchiladas last night! They are one of my favorites. I made a butternut squash enchilada sauce to go over them. These look delicious! I wish it was lunchtime…

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    Jenn — April 10, 2011 at 10:22 pm

    I am so happy to find a chicken enchilada recipe that does not include cream of chicken soup! This sounds delicious and I think I might have to try it this week even though I already went to the store. I would make a special trip just for these! By the way, I love your photo.

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    Rickie Perini — April 25, 2013 at 9:28 pm

    Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times.The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish.,,

    Till next time
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