3 Tbls veg oil
1 1/2 pounds skinless boneless chicken breast
Salt & pepper
2 tsp cumin powder
2 tsp garlic powder
1 tsp mexican spice blend (or any spicy powder you want)
1 red onion chopped
2 cloves garlic, minced
5 canned chopped green chilles
1/2 tsp flour
16 corn tortillas
11/2 cups enchilada red sauce 28 oz can
11/2 cups pepper jack and colby/ montery jack cheese mix together shred cheese.
Garnish: chopped cilantro leaves, chopped scallions, sour cream.
Serve with Spanish rice and beans.
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat allow 7 mins each side or until no longer pink. Sprinkle chicken with cumin,garlic powder and mexican spices before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add chiles. Stir and combine. Pull chicken breasts apart by hand into shredded strips. Add chicken to saute pan, combine. Dust the mixture with flour to help. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of (13 by 9 inch) pans with ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce lightly coat. 1/4 cup chicken mixture . Sprinkle some cheese in each tortilla and add a little sour cream to each tortilla if desired. Fold over tortilla, place 8 enchiladas in each pan and seam side down. Top with remaining cheese and enchilada sauce. Bake for 15 to 20 mins in preheated 350° degree F oven until cheese melts. Garnish with cilantro