Apache Warrior
8th Jun 2011, 07:56 AM
This is a recipe I adapted from a Tyler Florence Recipe.
3 Tbsp Olive Oil
1 1/2lbs Boneless Chicken Breast
Salt & Pepper to taste
2 Tsp Cumin
2 Tsp Garlic Powder
2 Tsp Chipotle Chili Powder
1 Red Onion Chopped
2 Cloves of Garlic Minced
5 Whole Green Chilies Chopped (you can use the canned ones)
4 - 6 canned Chipotle Chilies coarsely chopped
28 oz canned diced tomatoes
1/2 tsp of flour
16 Corn Tortillas
28 oz canned Green Enchilada sauce
1 cup Pepper Jack Cheese
1 cup Cheddar Cheese
Preheat Oven to 350.
Salt and pepper the chicken breasts. Then sprinkle both sides with the Cumin and Garlic Powder. Brown chicken in oil over medium heat approx. 7 minutes each side. Set aside and allow to cool.
Saute onion and garlic in same pan until tender. Add the chilies and stir well. Add tomatoes and saute for approx 2 more minutes.
Shred the chicken breasts and add to pan. Stir to combine. Dust with flour. The flour will help the mixture to set.
Cover tortillas with damp paper towels and microwave on high for 30 seconds.
Coat the bottom of one 3 qt or 2 2qt glass baking pans with some of the enchilada sauce. Power the rest into a shallow bowl. Dip a tortilla into the sauce to lightly coat each side. Spoon approx. 1/4 cup of the chicken mixture into the tortilla. Fold tortilla over filling and place in baking dish. Repeat with the rest of the tortillas. Place 16 in large dish or 8 in each smaller dish. Top with the remaining enchilada sauce and cheese. Bake for 15 minutes, uncovered, until cheese melts and sauce is bubbly.
You can garnish with Cilantro, sour cream or chopped tomatoes. I prefer to have Pico de Gallo on the side.
This is a quick enchilada dish that is almost as good as home made. But, sometimes I do not want to spend all day making enchiladas. :D
If you do not like green enchilada sauce you can use the red sauce.
Apache
3 Tbsp Olive Oil
1 1/2lbs Boneless Chicken Breast
Salt & Pepper to taste
2 Tsp Cumin
2 Tsp Garlic Powder
2 Tsp Chipotle Chili Powder
1 Red Onion Chopped
2 Cloves of Garlic Minced
5 Whole Green Chilies Chopped (you can use the canned ones)
4 - 6 canned Chipotle Chilies coarsely chopped
28 oz canned diced tomatoes
1/2 tsp of flour
16 Corn Tortillas
28 oz canned Green Enchilada sauce
1 cup Pepper Jack Cheese
1 cup Cheddar Cheese
Preheat Oven to 350.
Salt and pepper the chicken breasts. Then sprinkle both sides with the Cumin and Garlic Powder. Brown chicken in oil over medium heat approx. 7 minutes each side. Set aside and allow to cool.
Saute onion and garlic in same pan until tender. Add the chilies and stir well. Add tomatoes and saute for approx 2 more minutes.
Shred the chicken breasts and add to pan. Stir to combine. Dust with flour. The flour will help the mixture to set.
Cover tortillas with damp paper towels and microwave on high for 30 seconds.
Coat the bottom of one 3 qt or 2 2qt glass baking pans with some of the enchilada sauce. Power the rest into a shallow bowl. Dip a tortilla into the sauce to lightly coat each side. Spoon approx. 1/4 cup of the chicken mixture into the tortilla. Fold tortilla over filling and place in baking dish. Repeat with the rest of the tortillas. Place 16 in large dish or 8 in each smaller dish. Top with the remaining enchilada sauce and cheese. Bake for 15 minutes, uncovered, until cheese melts and sauce is bubbly.
You can garnish with Cilantro, sour cream or chopped tomatoes. I prefer to have Pico de Gallo on the side.
This is a quick enchilada dish that is almost as good as home made. But, sometimes I do not want to spend all day making enchiladas. :D
If you do not like green enchilada sauce you can use the red sauce.
Apache