Come join in the festivities
for this weeks
Cinco de Mayo
for this YUMMY
1 1/2 pounds boneless skinless chicken breasts
seasoned with S&P and 2 tsp cumin and smoked paprika
I red onion , chopped
2 cloves garlic minced
1 c. frozen corn (optional - I don't always add this)
1 can diced green chiles
1 can diced chipotle chiles
1 can fire roasted tomatoes
1/2 tsp all-purpose flour
16 corn tortillas
1 1/2 cup canned enchilada sauce
1 cup shredded cheddar/jack cheeses
Brown chicken with seasoning then remove from pan. Add onion, garlic, canned chiles and chipotles, then add the tomatoes and saute for about a minute.
Shred the chicken into strips and add back to the mixture. Dust with flour to help set.
Microwave tortillas on high for 30 seconds to soften. Coat the bottom of 2 (9x13) pans with
a ladle of enchilada sauce. Dip enchilada into sauce to lightly coat. Spoon 1/4 cup of chicken mixture into each tortilla. Fold over . Place 8 enchiladas in each pan - seam side down. Top
with remaining enchilada sauce and cheese.
Bake for 15 minutes in preheated 350 degree oven until cheese melts. Garnish with sour cream, scallions, chopped tomatoes, cilantro.
Also you can just layer it in the pan like lasagna. Enchilada sauce down first. Dipped tortillas Chicken mixture, Cheeses. Etc. for 3 layers. I do this if I am in a hurry. Also, sometimes I cheat and use a rotisserie chicken instead.
Tyler can cook for me any ol' day!
How about you?
Check back again this weekend....
Jacob needs to cook up a feast
for Spanish Class Extra Credit!
So this Foodie Friday
couldn't have come at a better time!
for more delicioso
Cinco de Mayo