When it comes to Mexican food, I really have a love/hate relationship. As long as I can avoid a limited number of key ingredients, I’m all for it.
Mexican Ingredient Likes: avocados, jalapenos, cheese, chicken, pork, cilantro, scallions, peppers, spices
Mexican Ingredient Dislikes: any kind of beans (refried beans in particular look disgusting…), and over use of rice
But why does it always seem like rice and beans are in everything?! That really grinds my gears…. Just give me the good stuff.
All ingredients in this recipe are on the “Steeltown-Approved” list. Go ahead. Give it a shot.
Heat vegetable oil in nonstick skillet over medium heat. Pat your chicken breasts dry and season them with salt and pepper on each side, as well as the cumin, garlic powder, and Mexican spice blend. Allow the chicken to cook on each side for about 7 minutes until browned and cooked through. Remove the chicken to a plate and allow to cool.
Saute the onion and garlic in the same pan until softened, about 3 to 4 minutes. Add the frozen corn, chopped green chiles, and chopped chipotle chiles, stirring to combine. Add the canned tomatoes and saute for about 1 minute until heated and combined.
Meanwhile, pull apart the chicken breasts into shredded pieces. I find the easiest way to do this is to use two forks and pull in the opposite direction.
Add the shredded chicken to the pan, stirring to combine. Dust the mixture with flour to help set.
Microwave the tortillas on high for 30 seconds wrapped in damp paper towel. The original recipe calls for corn tortillas, however, I went with whole wheat. Not exactly authentic I know….but maybe a tad healthier.
Pour enough of the enchilada sauce in the bottom of a 9×13 pan, just to lightly coat. This helps prevent the pan from sticking to the enchiladas. Using a large shallow bowl, dip each tortilla in the enchilada sauce to lightly coat. Spoon about 1/4 to 1/2 cup of the chicken mixture in each tortilla and fold to close.
While this recipe could potentially make up to 8 smaller enchiladas or so, I prefer to fill mine to the max, ultimately yielding less enchiladas (but each more filling!). I think I ended up with six or so at the end of the process.
Place each enchilada seam side down in the pan. Top with any remaining enchilada sauce and add the cheese.
Bake until cheesy is melty and gooey, about 15 minutes. Garnish with cilantro, scallion, sour cream, and/or chopped tomatoes.
There you have it. A Steeltown-Approved Mexican Recipe; no beans, no rice. Your taste buds will do a Mexican Hat Dance in your mouth.
Note: The ingredient quantities below are really more of a guideline. If you like more corn, put more corn in! If you like less heat, go easy on the chipotles! This is the kind of recipe that is very easy to adjust to fit your particular likes and dislikes.
- 1 1/2 tablespoons vegetable oil
- 3/4 pound of skinless boneless chicken breast
- Salt and pepper
- 1 teaspoons cumin powder
- 1 teaspoons garlic powder
- 1/2 teaspoon Mexican Spice Blend
- 1/2 red onion, chopped
- 1 to 2 garlic cloves, minced
- 1/2 cup frozen corn, thawed
- 1 small can of chopped green chiles
- 3 to 4 canned chipotle chiles, seeded and minced
- 1 (14-ounce) can stewed tomatoes
- 1/2 teaspoon all purpose flour
- 8 corn tortillas (or other tortilla of your choice!)
- 1 1/2 cups enchilada sauce, canned
- 1 cup shredded Cheddar and Jack cheeses
- Garnishes: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Serves 6 to 8
Recipe Adapted from Tyler Florence, Chicken Enchiladas