====== Red Chicken Enchiladas ====== 

Tags: [[dinner]] - [[mexican]] - [[chicken]] - [[Gluten Free|GF]] - [[GF chicken]] - [[GF dinner]] - \\ [[GF mexican]]\\ 
Active Time: 45 minutes \\ 
Passive Time: 15 minutes \\ 
Serves: 6 \\

====Description====
Classic chicken enchiladas

====Ingredients====
  *Vegetable oil: 3 tbsp \\ \\ 
  *Chicken breast: 1.5 lbs
  *Salt: to taste
  *Pepper: to taste \\ \\ 
  *Cumin: 2 tsp
  *Garlic powder: 2 tsp
  *Taco seasoning: 2 tsp \\ \\ 
  *Garlic: 2 cloves, minced \\ \\ 
  *Corn: 1 cup
  *Canned whole green chilies: 5, coarsely chopped
  *Chipotle chilies in adobo: 4, minced \\ \\ 
  *Stewed tomatoes: 28 oz can \\ \\ 
  *Flour: 1/2 tsp \\ \\ 
  *Corn tortillas: 16 - 20
  *Enchilada sauce: 3 - 3.5 cups
  *Shredded Mexican cheese: 3 - 4 cups

====Notes====
  *Garnish with avocado, sour cream, cilantro, etc.
  *The stewed tomatoes I got were very large. Try to find smaller ones or dice them up before adding
  *Goes well with [[instant pot spanish rice|spanish rice]] and beans
  *This recipe makes some extra filling, which is good on its own as well
  *Can substitute in already cooked chicken (ex, rotisserie chicken or leftovers) - just heat it up with some garlic and spices
  *Just - leave out the flour to make it GF. I forget to add it most of the time anyway. It is not necessary. Make sure your taco seasoning is GF or [[taco seasoning|make your own]]

====Instructions====
  -Heat large sauté pan with oil. Season chicken with salt and pepper, then cook in sauté pan over medium heat - about 7 minutes per side, until fully cooked through
  -Sprinkle chicken with cumin, garlic powder, and taco seasoning; remove to platter and allow to cool
  -Sauté garlic in chicken drippings for 30 seconds, then add corn and chilies. Stir well to combine. Add tomatoes and sauté 1 minute
  -Shred chicken breasts and add to sauté pan. Dust mixture with flour
  -Microwave tortillas on high for 30 seconds or put in oven at 250F for 5 minutes or so, until softer and more pliable
  -Preheat oven to 350F
  -Coat the bottom of two 13 x 9 inch pans with enchilada sauce
  -Dip each tortilla in enchilada sauce, then spoon about 1/4 cup of the chicken mixture into each. Optional: put in a bit less filling and add some cheese inside the enchiladas
  -Fold over filling, place seam side down, about 8-10 per dish should fit
  -Top with remaining enchilada sauce and at least 1.5 cups of cheese
  -Bake for 15 minutes, until cheese melts
  -Serve with optional toppings such as avocado and sour cream

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