Chicken Enchiladas

Ingredients:

3 Tbs vegetable oil

1 lbs skinless/boneless chicken breast

Salt and pepper

Cumin

Garlic Powder

Paprika

Mexican spice blend (I use taco seasoning)

1/2 red onion chopped

2 minced garlic cloves

1 cup frozen corn

5 canned whole green chiles, chopped

3 canned chipotle chiles, minced

1 28oz can stewed tomatoes

1/2 tbs flour

Corn tortillas

1 1/2 to 2 8oz cans enchilada sauce

1/2 cup cheddar and jack cheese

Directions:

1. Coat a large saute pan with the oil

2. Rinse and dry the chicken breasts. Season both sides with salt, pepper, cumin powder, paprika, garlic powder, and the Mexican spice blend.

3. Brown the chicken over medium high heat until it is cooked through and then place to the side until it cools. 

4. Leave about 1 Tbs of chicken drippings and saute the chopped onion and garlic in it for a few minutes. Stir in the corn and chiles. Add the can of stewed tomatoes (drain out liquid first) and saute a few minutes.

5. Shred the chicken breasts by hand. Add the shredded chicken to the pan and stir in. Add some flour to help thicken the mixture. 

6. Preheat the oven to 350 degrees. 

7. Wrap about 10 tortillas in a damp paper towel and microwave for about 30 seconds to soften them.

8. Pour enchilada sauce into the bottom of a baking dish (I use 9x6).

9. Dip each tortilla int he enchilada sauce to lightly coat it. Lay the tortilla on a plate and use a serving spoon to scoop some of the chicken mixture onto it.

10. Fold the tortilla and place into the baking dish with the seam facing down. 

11. Repeat until you have run out of chicken mixture and then top the folded tortillas with more enchilada sauce and cheese.   

12. Bake the tortillas for 15-20 minutes then let cool for 5 mins before serving.