Chicken And Corn Enchiladas Food

CHICKEN ENCHILADAS

Steps:

• 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. Sprinkle chicken 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.

TODD'S CHICKEN AND CORN ENCHILADAS

Steps:

• Mix first 5 ingredients together.
• Fill each tortilla with 1/10th of the mix, roll up and place seam side down in baking dish.
• Sprinkle the two cups of cheese over and bake in moderate oven until brown and well heated through.
• Nice served with Salsa over the top.

CHICKEN AND CORN ENCHILADAS

Steps:

• Lightly oil 15x10x2-inch glass baking dish.
• Mix first 6 ingredients and 1 cup cheese in medium bowl.
• Season chicken filling to taste with salt and pepper.
• Mix salsa and enchilada sauce in large bowl.
• Heat heavy medium skillet over high heat.
• Add 1 tortilla and cook until heated through, about 10 seconds per side.
• Brush tortilla with some of sauce mixture.
• Spoon 1/3 cup chicken filling into center of tortilla.
• Roll up.
• Place seam side down in prepared baking dish.
• Repeat with remaining tortillas, some sauce and remaining filling.
• (Can be made 1 day ahead. Cover and chill enchiladas and remaining sauce separately).
• Preheat oven to 350ºF.
• Spoon remaining sauce over enchiladas.
• Sprinkle with remaining 1 cup cheese.
• Cover with foil.
• Bake until heated through, about 35 minutes (or up to 45 minutes for refrigerated enchiladas).

CHICKEN ENCHILADAS

Steps:

• 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. Sprinkle chicken 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 oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

CREAMY CORN AND SPINACH ENCHILADAS WITH CHICKEN

Steps:

• Filling: Heat oil in large nonstick skillet over medium-high heat. Add onion and cook until clear.
• Add chicken, chilies, cayenne and cumin, and cook for 2 minutes, stirring constantly.
• Remove from heat and stir in corn, spinach, sour cream, 1 cup monterey jack cheese and salt. Adjust seasonings if necessary.
• Lightly spray a 13x9 inch pan and a piece of aluminum foil big enough to cover it with non-stick spray.
• Microwave 6 tortillas wrapped in damp paper towels on high about 1 minute, until soft enough to roll. Keep warm during assembly by covering with clean kitchen towel. Place a rounded 1/3 cup filling down each tortilla, roll into a cylinder and place seam side down in pan. Repeat with all 12 tortillas. You will probably have two layers of enchiladas in the pan.
• For sauce: stir the taco sauce and sour cream together in a small bowl. Pour evenly over enchiladas in pan. Bake, covered with foil for 30 minutes at 350 degrees, sprinkle with cheese and cilantro, and bake uncovered 10 minutes more or until cheese is melted.

FIESTA CHICKEN AND BLACK BEAN ENCHILADAS FROM MISSION®

Steps:

• Heat oven to 350 degrees F. Spray an 8x11x2-inch baking dish with cooking spray.
• Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.
• In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
• In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.
• Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.

CHICKEN ENCHILADAS

Steps:

• Preheat oven to 400 degrees.
• Heat 3 tablespoons olive oil in a saucepan over medium heat. Stir in the 3 tablespoons flour & cook for 3 minutes over medium-low heat to create a roux. Add all other dry ingredients & cook for 1 minute, stirring to blend well. Add chicken broth 1/2 cup at a time, stirring well the entire time. Continue to stir while cooking over medium-high heat until the sauce thickens. Turn heat to low, cover & simmer for 15 minutes, stirring occasionally. If the sauce seems too thick after 15 minutes, you can add some water to adjust the thickness - it should have the consistency of a thick gravy. Set sauce aside.
• *TO MAKE THE SAUCE GLUTEN FREE*:.
• Omit the flour, and cook the spices in the olive oil over low heat for 1 minute. Add the chicken stock and bring to a simmer over medium-high heat. In a small container, combine 2 tablespoons of corn starch with 1/4 cup of cold water - mix until all the lumps are gone and the corn starch and water are well combined. Stir the cornstarch mixture into the chicken stock/ spice mixture, mix well, and bring to a boil. Simmer for 5 minutes or until the sauce has thickened. Set sauce aside.
• Saute onions in 2 tablespoons olive oil until translucent. Add garlic & cook, stirring, for 1 minute more. Add rotel tomatoes & chiles and chicken. Stir well & simmer for 5 minutes. Take off heat & set aside.
• Wet a clean kitchen towel with water and wring it out - you want it to be pretty damp but not dripping wet. Wrap 10 tortillas (at a time) in the towel and microwave them on high for about a minute. Be careful opening the towel to get the tortillas out, they will be hot.
• Place a tortilla on a flat surface and place a tablespoon of cheese on the tortilla. Spoon in about 2 to 3 tablespoons chicken mixture and roll up tortilla. Place seam-side down in a greased baking dish. Repeat w/ remaining tortillas. Once all the enchiladas are packed into the baking dish, pour the sauce over them, making sure the tops of the enchiladas are well coated. Cover the top of the casserole with any remaining cheese.
• Bake at 400 degrees for 20 to 30 minutes until all is bubbly and the cheese on top is browned. Let sit for 5 minutes before serving.