Enchiladas with attitude

(pic credit https://www.jessicagavin.com/chicken-enchiladas/)

Chicken Enchiladas

Recipe by Tyler Florence (with a few changes)

Prep Time:

1 hr 0 min

Inactive Prep Time:

--

Cook Time:

15 min

Level:

Intermediate

Serves:

16 enchiladas, 8 servings

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 1 Tbs. cumin powder
• 2 Tbs. garlic powder
• 2 Tbs. Mexican Spice Blend (cumin, chili powder, etc)
• 1 (7-ounce) can green chiles
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 1 can black beans, drained & rinsed 
• 1 (28-ounce) can diced tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas or 10 large flour tortillas
• 1 1/2 cups enchilada sauce
• 1 cup shredded cheese
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

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. 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 corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

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. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 10 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 20 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

FOR INSTAPOT:
Add oil, seasonings, chicken, onion, garlic, green chiles, and tomatoes. Cook on high/(poultry setting) 15 minutes without steam. After depressurizing add corn, beans, and flour to thicken. Shred chicken and follow the rest of the recipe..
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