Chicken Enchiladas

Chicken Enchiladas
Chicken Enchiladas might be just the Mexican recipe you are searching for. This recipe serves 8. This main course has 403 calories, 28g of protein, and 14g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have salt and pepper, flour, corn, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

1
Watch how to make this recipe.
2
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink.
Ingredients you will need
Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
3
Sprinkle chicken with cumin, garlic powder and Mexican spices before turning.
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Garlic PowderGarlic Powder
Whole ChickenWhole Chicken
SpicesSpices
CuminCumin
4
Remove chicken to a platter, allow to cool.
Ingredients you will need
Whole ChickenWhole Chicken
5
Saute onion and garlic in chicken drippings until tender.
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Whole ChickenWhole Chicken
GarlicGarlic
OnionOnion
6
Add corn and chiles. Stir well to combine.
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Chili PepperChili Pepper
CornCorn
7
Add canned tomatoes, saute 1 minute.
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Canned TomatoesCanned Tomatoes
8
Pull chicken breasts apart by hand into shredded strips.
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Chicken BreastChicken Breast
9
Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
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Shredded ChickenShredded Chicken
VegetableVegetable
All Purpose FlourAll Purpose Flour
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Frying PanFrying Pan
10
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Ingredients you will need
Enchilada SauceEnchilada Sauce
TortillaTortilla
Whole ChickenWhole Chicken
CheeseCheese
DipDip
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MicrowaveMicrowave
LadleLadle
BowlBowl
Frying PanFrying Pan
11
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts.
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CheeseCheese
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OvenOven
12
Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving.
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Sour CreamSour Cream
CilantroCilantro
Green OnionsGreen Onions
TomatoTomato
13
Serve with Spanish rice and beans.
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BeansBeans
RiceRice

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is EnRoute Winery Les Pommiers Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 62 dollars.
EnRoute Winery Les Pommiers Pinot Noir
EnRoute Winery Les Pommiers Pinot Noir
A fragrant dried rose petal and berry potpourri flow a lush, juicy entry. Darker raspberry preserves and blackberry flavors fill the midpalate, with clove and forest floor accents showing through to the finish. This wine is opulent and silky from start to end, with lovely fruit and spice notes that linger on the palate.
DifficultyExpert
Ready In1 h, 15 m.
Servings8
Health Score16
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