Friday, April 15, 2011

Cheesy Enchiladas

Hola and welcome to another entry of E.M.E.F. Tonight we spice things up! We are going into Fiesta mode to celebrate Fiesta in San Antonio, TX. I lived there all of my life (however, I was born in Alaska). The majority of the food down there is TexMex or pure Spanish food. I am a lover of this variety of food, however, I cannot eat it often. I have acid reflux, but that does not deter me from making it for my friends and family to enjoy. So, to start off this celebration, we must do some shopping for our recipe. If you are all ready, let's head to the market and then meet back in the kitchen. Vamonos!

Cheesy Enchiladas

You will need:

  • 3 tablespoons vegetable oil
  • 1 and 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 ounces) can stewed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 16 corn tortillas
  • 1 and 1/2 cups enchilada sauce, canned
  • 1 cup shredded Cheddar and Jack cheeses

Are you all in attendance still? Excellent!

  1. Coat large saute pan with oil. 
  2. Season chicken with salt and pepper. 
  3. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. 
  4. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. 
  5. Remove chicken to a platter, allow to cool.
  6. Saute onion and garlic in chicken drippings until tender. 
  7. Add corn and chiles and stir well to combine. 
  8. Add canned tomatoes, saute 1 minute.
  9. Pull chicken breasts apart by hand into shredded strips. 
  10. Add shredded chicken to saute pan, combine with vegetables. 
  11. Dust the mixture with flour to help set.
  12. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. 
  13. Coat the bottom of two (13 by 9 inch) pans with a ladle of enchilada sauce. 
  14. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. 
  15. Spoon 1/4 cup chicken mixture in each tortilla. 
  16. Fold over filling and place 8 enchiladas in each pan with seam side down. 
  17. Top with remaining enchilada sauce and cheese.
  18. Bake for 15 minutes in a preheated 350 degree oven until cheese melts. 
  19. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. 
  20. Serve!

Well, I don't think I have much to say after this meal other than: Ooooh! Yummy! I'll see you all later and enjoy your enchiladas. Good night!