I'm pretty bad at cooking recently as my number one priority is to get as many blog posts as possible and well recorded those products normally cooked. This was great for my sugar cravings, but not so much for eating good food and preparing the remains for the baby comes. One of my goals mail last week was to change that so I tried to think of a meal that also sounded good and would rather freeze to save some. Spicy food has been on my mind lately (perfect for "start to work" right?) And I am a sucker for enchiladas so this recipe was the one.
these smoky spicy enchiladas are simple to make, give any 2 9 × 13 pan value, and are super delicious. Andy and I loved it and actually ended up eating what was in the freezer this week, surprise surprise, I did not really want to cook. :) adding a chipotle adds a truly amazing flavor that can be amped up according to your preference spicy.
Even if I do not have leftovers for the baby comes, I know I'll do this as a Mama- any recipe that requires less than an hour to two full pots is a winner for me !! :)
- 3 tablespoons vegetable oil
- 1½ pounds skinless boneless chicken breast
- salt and pepper
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 tablespoon oregano coffee
- 1 teaspoon chili powder
- 1 chopped red onion
- 2 cloves garlic, minced
- 1 cup frozen corn, thawed
- 1-2 canned chipotle peppers with some of their sauce, minced *
- 1 ( 28 oz) can stewed tomatoes
- ½ teaspoon all-purpose flour
- 16 corn tortillas
- 1½ enchilada sauce cup
- 1 cup cheese grated (jack, cheddar etc would work!)
- Avocado, sour cream, green onions, etc. for garnish (optional)
- Coat large nonstick pan with oil. Season chicken with salt and pepper and brown the chicken on medium heat heat about 7 minutes on each side. Sprinkle chicken with cumin, garlic powder, chili powder and oregano. Transfer the chicken to a plate to cool.
- Saute onion and garlic in drippings until tender chicken for about 5 minutes or until tender. Add corn and peppers. Mix well. Adding canned tomatoes- break with a spoon if necessary, fry 1 minute
- Shred cooked chicken with your hands or two forks and add to the pan with the veggies- adding flour to thicken.
- If need- Microwave the tortillas for 30 seconds to soften. (I used ½ ½ corn of wheat that are super soft Trader Joe's.)
- Coat the bottom 2 (13 by 9 inch) pan with a ladle of sauce enchilada. Dip each tortilla in enchilada sauce to coat lightly. Spoon ¼ cup of the chicken mixture in each tortilla. Fold filling, place 8 enchiladas in each pan with seam side down. Garnish with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese is melty. Garnish if desired before serving.
- If the cooking frozen- cooking for 30 minutes or until hot and melty.