Chicken Enchiladas Rojas

Chicken Enchiladas Rojas
Serves: makes about 16
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup corn
  • 1 (3-oz.) can whole green chiles, seeded and chopped
  • 1 (3-oz.) can chipotle chiles, seeded and minced
  • 1 (28-oz.) can stewed tomatoes
  • 1 ½ lbs. chicken breast, cooked and shredded
  • 2 t. cumin powder
  • 2 t. garlic powder
  • ½ t. flour
  • 16 (6-in.) corn tortillas
  • 1 ½ cups canned red enchilada sauce
  • 1 cup shredded cheese, jack or cheddar
  1. Preheat oven to 350° F.
  2. In a large pan, sauté onion and garlic until tender. Add corn, chiles, and tomatoes. Stir well. Add chicken, and season with cumin and garlic. Dust with flour to help set.
  3. Coat the bottom of 2 (9x13-inch) pans with a ladle of enchilada sauce.
  4. Microwave tortillas on high for 30 seconds to soften. Spoon ¼ 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.
  5. Bake for 15 minutes until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.