Easy chicken enchiladas

Easy chicken enchiladas


3 tablespoons vegetable oil

1 one/2 pounds skinless boneless chicken breast

Salt and pepper

two teaspoons cumin powder

two teaspoons garlic powder

one teaspoon Mexican Spice Blend

1 red onion, chopped

two cloves garlic, minced

one cup frozen corn, thawed

five canned entire green chiles, seeded and coarsely chopped

4 canned chipotle chiles, seeded and minced

one (28-ounce) can stewed tomatoes

one/two teaspoon all-purpose flour

sixteen corn tortillas

1 one/two cups enchilada sauce, canned

1 cup shredded Cheddar and Jack cheeses

Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

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