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Chicken Cheese Enchilada Recipe
This chicken cheese enchilada recipe serves eight people if you serve the enchiladas with a good sized helping of refried beans and Spanish rice, or four people if you serve them with a small side salad or just as they are. If you are a fan of enchiladas, you will like the following recipe because it is so easy to follow and because of the amazing flavor.
The chicken is spiced before you fry it, to infuse it with tasty Mexican flavor, then it is shredded and combined with garlic, corn, tomatoes and onion to make the filling for this chicken cheese enchilada recipe. The enchiladas are topped with enchilada sauce and cheese and then baked until they are hot and fragrant and the cheese is bubbling on the top. You can use cheddar cheese or a Mexican blend for these, whichever you prefer.
This authentic Mexican enchilada recipe is simple to make and your family will definitely love the results. Chicken and cheese is a classic flavor combination and the other Mexican ingredients in this enchilada recipe help to spice it up and give it a mouthwatering flavor.
Cheesy Chicken Enchiladas with Corn and Tomatoes
Ingredients -
1 ½ lbs skinless, boneless chicken breast
3 tablespoons vegetable oil
1 chopped red onion
2 teaspoons cumin
2 minced cloves garlic
2 teaspoons garlic powder
1 teaspoon Mexican spice blend
16 corn tortillas
4 canned chipotle chilies, minced and de-seeded
1 cup shredded cheddar cheese
½ teaspoon all purpose flour
5 canned green chilies, chopped and de-seeded
1 cup thawed corn
28 oz can stewed tomatoes
1 ½ cups enchilada sauce
Salt and black pepper, to taste
Chopped tomatoes, sour cream, cilantro and chopped scallions, for garnish (optional)
Preparation:
Coat a skillet with oil and season the chicken with salt and black pepper.
Brown the chicken on 7 minutes per side over a moderate heat or until it is no longer pink inside.
Sprinkle the garlic powder, Mexican spices, and cumin over the chicken before turning it over.
Let it cool. Sauté the garlic and onion in the chicken drippings until soft, then add the chilies and corn, stirring well to combine.
Add the stewed tomatoes and cook for a minute.
Shred the chicken with your fingers, and then add it to the pan with the vegetables.
Dust the mixture in the pan with some flour and stir briefly.
Preheat the oven to 350 degrees F.
Microwave the tortillas for half a minute on high, to make them more pliable.
Coat the bottoms of a pair of 9 x 13 inch pans with a ladleful of the enchilada sauce, and then dip each tortilla into this sauce on both sides, to coat them lightly.
Spoon ¼ cup of the chicken mixture into each tortilla, and then fold the tortillas over the filling.
Put 8 rolled up, filled tortillas in each pan, seam side down.
Top with the rest of the enchilada sauce and the shredded cheddar cheese.
Bake the enchiladas for 15 minutes or until the cheese melts.
Garnish them with chopped tomatoes, sour cream, cilantro and chopped scallions if you like, before serving.
Serve these chicken cheese enchiladas with refried beans and Spanish rice.
(Serves 8)
Photo Description:
A chicken cheese enchilada recipes makes a wonderful dinner if you fancy something a bit different from what you normally have. Homemade enchiladas are wonderful and you can adapt the chicken cheese enchilada recipe if you want to, adding some spice or a different vegetable, and using whichever cheese mixture you like for the topping. Enchiladas are a nice recipe to begin with if you are new to making Mexican food recipes because they are simple to prepare, yet they are impressive to look at and really flavorful.
