User post: Easy Enchiladas For Cinco de Mayo

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You can use this recipe as your main dish for a Cinco de Mayo gathering and then finish with the Churro's that was in the previous article. This is an easy recipe to make for your family or a crowd of friends. If you have vegetarian's coming over, you can substitute faux chicken strips in place of the real chicken breasts.




Ingredients:

  • 2 tablespoons canola oil

  • 1 1/2 pounds skinless boneless chicken breast

  • Salt and pepper

  • 2 teaspoons cumin powder

  • 2 teaspoons garlic powder

  • 1 red onion, chopped

  • 1 cup frozen corn, thawed

  • 1 (28-ounce) can stewed tomatoes

  • 1/2 teaspoon all-purpose flour

  • 16 corn tortillas

  • 1 can of enchilada sauce

  • 1 cup shredded Cheddar and Jack cheeses

Directions:

  1. Preheat oven to 350 F.

  2. Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat. Sprinkle chicken with cumin and garlic powder. Remove chicken to a platter and allow to cool.

  3. Saute onion until tender. Add corn and stir to combine. Add canned tomatoes and sauté for another minute.

  4. Shred the chicken breasts into strips with two forks. Add shredded chicken to sauté pan and combine with vegetables. Dust the mixture with your flour.

  5. Wrap tortillas in a dry towel and microwave on high for 30 seconds. Coat the bottom of 2 (13 by 9-inch) pans with spoonfuls of enchilada sauce. Using a 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.

  6. Bake for 15 minutes until cheese melts. Top with sour cream before serving.