Chicken Chorizo Cheesey Enchiladas
Have you noticed a pattern, I start the week with nice and light entrées that are not too serious, but a little complex, kind of like having a nice meal with delightful conversation and perhaps some wine. And then comes Friday and the nice candlelit meal for two becomes a FRAT PARTY FOR 500! I want to gorge, I want to eat chips, I want the grease, I want cheese and more cheese, I want my belly to be full where I might have to loosen my belt. Maybe this is just me, but Friday is finishing the race, it’s I can finally let loose, I can relax and enjoy a bit more. I guess that’s probably all of us and food is such an important component of celebrating different situations throughout our lives. I like to have fun and not be too serious and for me Mexican food is just that. It just puts a smile on your face when eating it, it’s such fun festive feel good food! That is why I chose to make these soooo tasty enchiladas on this day! I hope you’re doing well and have made it through your own finish line. Thank you for reading and may you have a great time with your food!
- 3 tablespoons vegetable oil
- 1 1/2 pounds skinless boneless chicken breast
- 5″ of Chorizo
- Salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican Spice Blend
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn, thawed
- 5 canned whole green chiles, seeded and coarsely chopped
- 4 canned chipotle chiles, seeded and minced
- 1 (28-ounce) can stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 16 corn tortillas
- 1 1/2 cups enchilada sauce, canned
- 1 cup shredded Cheddar and Jack cheeses
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. Add chorizo to pan and cook down. Sprinkle chicken/chorizo 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. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 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.
Recipe courtesy of Tyler Florence