Tags: dinner - mexican - chicken - GF - GF chicken - GF dinner -
GF mexican
Active Time: 45 minutes
Passive Time: 15 minutes
Serves: 6

Classic chicken enchiladas

• 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

• 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 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 make your own

1. 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
2. Sprinkle chicken with cumin, garlic powder, and taco seasoning; remove to platter and allow to cool
3. Sauté garlic in chicken drippings for 30 seconds, then add corn and chilies. Stir well to combine. Add tomatoes and sauté 1 minute
4. Shred chicken breasts and add to sauté pan. Dust mixture with flour
5. Microwave tortillas on high for 30 seconds or put in oven at 250F for 5 minutes or so, until softer and more pliable
6. Preheat oven to 350F
7. Coat the bottom of two 13 x 9 inch pans with enchilada sauce
8. 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
9. Fold over filling, place seam side down, about 8-10 per dish should fit
10. Top with remaining enchilada sauce and at least 1.5 cups of cheese
11. Bake for 15 minutes, until cheese melts
12. Serve with optional toppings such as avocado and sour cream