Chicken Enchiladas
I don't think I've ever had an enchilada I didn't like.
My usual go-to method for making enchiladas and quesadillas consists of shredding a store-bought Rotesserie Chicken, adding Taco Seasoning to the chicken, and topping it with Mexican cheese. I came up with this idea a couple years ago when I wanted to make quesadillas for me and Brian. I loved them, he loved them, and all was good.
Though you really can't beat that simple method, I wanted to try a different enchilada recipe to spice things up a bit. In a literal sense, I really did spice things up, almost too much for my liking. I adapted my recipe from this Tyler Florence recipe on Food Network: Chicken Enchiladas.
I started by slicing a chicken breast and seasoning it with salt, pepper, and Cajun seasoning. I sauteed the chicken in a drizzle of oil until it was fully cooked.
Once the chicken has cooled, shred it and add it to the pan. If needed, dust the mixture with flour to help it get thick.
Microwave flour tortillas for about 30 seconds. Coat the bottom of a baking dish with enchilada sauce (I purchased this at the store). Fill each tortilla with about 1/2 cup of the chicken mixture and a handful of cheese. Roll up the enchilada and place it in the baking dish. I was able to fit 8 enchiladas packed tightly in the dish. Cover with more enchilada sauce and extra cheese. Bake for 20 minutes in a 350 degree oven.
My usual go-to method for making enchiladas and quesadillas consists of shredding a store-bought Rotesserie Chicken, adding Taco Seasoning to the chicken, and topping it with Mexican cheese. I came up with this idea a couple years ago when I wanted to make quesadillas for me and Brian. I loved them, he loved them, and all was good.
Though you really can't beat that simple method, I wanted to try a different enchilada recipe to spice things up a bit. In a literal sense, I really did spice things up, almost too much for my liking. I adapted my recipe from this Tyler Florence recipe on Food Network: Chicken Enchiladas.
I started by slicing a chicken breast and seasoning it with salt, pepper, and Cajun seasoning. I sauteed the chicken in a drizzle of oil until it was fully cooked.
While cooking the chicken, I used my food processor to chop a red onion and Chipotle peppers (these can be found in the Mexican aisle). I did not remove the seeds from the Chipotle peppers, which is what adds a kick to this dish! After removing the cooked chicken from the pan to cool, I added the onions and peppers to the hot pan and sauteed them for approximately 5 minutes. Next, I added one tablespoon of minced garlic, a small can of corn, and one can of stewed tomatoes to the pan with the peppers and onions.
I tried to break up with tomatoes as best I could, but I later found out that I didn't do a very good job. Chunky tomatoes resulted in some complaining (not to name names). Once the chicken has cooled, shred it and add it to the pan. If needed, dust the mixture with flour to help it get thick.
Microwave flour tortillas for about 30 seconds. Coat the bottom of a baking dish with enchilada sauce (I purchased this at the store). Fill each tortilla with about 1/2 cup of the chicken mixture and a handful of cheese. Roll up the enchilada and place it in the baking dish. I was able to fit 8 enchiladas packed tightly in the dish. Cover with more enchilada sauce and extra cheese. Bake for 20 minutes in a 350 degree oven.
Enjoy!
Ingredients
1lb. chicken breasts 1 small can corn
1 red onion 1 can stewed tomatoes
1 tbsp minced garlic 1 can enchilada sauce
Chipotle peppers in Adobo Sauce Salt
Cajun Seasoning Pepper
Mexican cheese Flour tortillas
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