Chicken Enchilladas

#4 - Mexican Food! I love most Mexican food, but have a real soft spot for fajitas and enchilladas (heck - I love almost anything stuffed in a tortilla shell! ha!). So here is final recipe #4 - Chicken Enchilladas. Tyler Florence is well known for making a recipe "Ultimate", so here is his amazing recipe (from foodnetwork.com). Enjoy!

Chicken Enchilladas

• 3 tablespoons vegetable oil (or EVOO)
• 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 tortilla shells (I have 2 great recipes for these, posted on this blog!) 
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, about 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.

2. Preheat oven to 350 degrees.

3. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

4. 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.

5. 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, and place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

6. Bake for 15 minutes in preheated oven, or until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. ENJOY! ENJOY! ENJOY!