Yummy Chicken Enchiladas

 
I love this recipe.  I must say that the enchilada sauce is the best part!  Make your own filling if you have a good recipe...but definitely try the sauce!

Prep time: 1hr    Cook time: 30mins
Servings:  16 enchiladas

Ingredients:
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast cubed
Salt and pepper
2 teaspoons cumin powder
1 teaspoon Mexican Spice Blend (McCormick Hot Mexican-Style Chili Powder)
1 red onion, chopped
4 cloves garlic, minced
2 poblano peppers, diced
1 cup frozen corn, thawed
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas (Mission white corn tortillas)
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped
tomatoes

Ingredients for the sauce:
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili powder (McCormick Hot Mexican-Style Chili Powder)
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
2 cloves garlic, minced
1/4 teaspoon onion salt
1 tbsp dark chocolate chips (Ghirardelli  60% cacao bittersweet chocolate chips)
salt to taste

Directions:
1. Season chicken with salt and pepper.  Add minced garlic, cumin powder, and Mexican chili powder and set aside.
2. Coat large saute pan with oil. Saute onions and peppers until tender.  Add chicken and cook over medium heat until fully cooked.
3.  Add canned tomatoes and frozen corn.  Cook covered over low heat while preparing enchilada sauce and preheat oven to 350 degree F.
4.  To make enchilada sauce:  Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.  Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth.  Ass chocolate chips and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
5. Dust the chicken mixture with flour to help set.  Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable.
6. 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.
7. Bake for 15 minutes in the oven until cheese melts
8. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

If you make these enchiladas, please leave a comment and rate my recipe☻