And...we're back! I had chicken on hand, needed something new to make, and went searching on the internet. This recipe lacks pictures (except for the one bad camera phone shot) but it is easy to make, feeds a large bunch, and fills your tummy. Minus the cheese and sour cream it is pretty healthy too. - 3 tablespoons of vegetable oil
- 1.5 pounds of skinless boneless chicken (cutlets are easiest for this)
- salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican Spice Blend (think taco seasoning)
- 1 onion chopped
- 2 garlic cloves minced
- 1 (16-ounce) can of corn
- 1 red pepper
- 1 green pepper
- 1 (28-ounce) can of stewed tomatoes
- 1/2 teaspoon all purpose-flour
- 12 whole wheat tortillas (really dependent on size of dish and how many fit)
- 2 (16-ounce) cans of enchilada sauce (mild, medium, hot depending on your liking)
- 1 cup of Cheddar and Jack cheeses
- optional garnish: sour cream, cilantro, scallions, chopped tomatoes
Coat a large saute pail with oil. Season the chicken with salt and pepper. Brown the chicken over medium heat. Sprinkle the chicken with cumin, garlic powder, and Mexican spice blend. Remove chicken and place on platter, allow to cool.
Saute onion and garlic in the chicken drippings until tender. Add corn and peppers. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull the chicken apart by hand creating shredded pieces. Add chicken back into the pan, combining with the vegetables. Dust the mixture with flour to help set.
Microwave the tortillas for 30 seconds (this makes this soft and flexible). Pour 1 can of enchilada sauce into your casserole dish to coat the bottom. Scoop a few spoonfuls of the chicken/veggie mix into a tortilla. Fold over and place into the casserole dish, seam side down. Once all are in the dish, top evenly with 1 can of enchilada sauce. Top with the cheese.
Bake for 15 minutes in a preheated 350 degree over. Garnish as desired. Serve with beans and rice.
