Chicken Enchiladas

Mexican Spice Mix

2 tsp cumin

3 TBSP chili powder - i used chipotle pepper chili powder

1 tsp garlic powder

Filling

2 boneless chicken skinless chicken breasts or a small roasted chicken
s & p
1 cup combination of chopped red/yellow bell pepper and hots

1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed

1 can black beans, drained and rinsed
1 can diced tomatoes

16 corn tortillas
1 1/2 cups enchilada sauce, - recipe to follow
1 cup shredded cheeses of your choice


Preheat large skillet with EVOO. Season chicken with salt and pepper. Brown chicken over medium heat, 5-6 minutes each side or until no longer pink. Sprinkle with Mexican Spice Mix before turning. Remove from pan and let cool before shredding. (Tom's job!)

Saute onion, garlic and peppers in same pan until tender. Add corn and black beans.  Mix well to deglaze the chicken drippings. Add tomatoes and simmer 10 minutes, then add the shredded chicken. At this point I think you could make this filling into Tortilla Soup by adding chicken stock and a jar of salsa! I'm going to try it soon.

Enchilada sauce - so much better than canned :)

3 tablespoons vegetable oil

1 tablespoon flour (I used gluten free flour)
3 TBSP  chili powder

1/2 tsp garlic powder

1 tsp ground cumin

1/4 cup finely chopped combo bell/hot peppers
1 cup chicken stock
1 28 oz can diced, whole or crushed tomatoes
1/2 teaspoon salt

In a medium saucepan heat oil, saute chopped peppers briefly, add flour stirring until mixed. Cook for 1 minute. Add chili and garlic powders and cumin. Cook for 30 seconds. Add stock, stir so the flour mixture doesn't  lump.  Add tomatoes. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken. If you want a smooth enchilada sauce, run it through the food processor after it cools or blend with an immersion blender. Next time I'm going to use Chipotles in Adobo for the hots.

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 15-20 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving.