Tops Friendly Markets Recipes

Chicken Enchiladas

NuVal Build a Better Recipe

Make it a complete meal and serve with Spanish rice and beans.

Yield: 8 servings



Preheat oven to 350 degrees F

Coat a large saute pan with oil. Season chicken with the salt and pepper. Brown the 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 the onion and garlic in the chicken drippings until tender. Add corn and chilies. Stir well to combine. Add the can of tomatoes, saute 1 minute.

Pull the chicken breasts apart by hand into shredded strips. Add shredded chicken to the saute pan, combine with the vegetables. Dust the mixture with flour to help set.

Microwave the tortillas on high for 30 seconds. This softens them and makes them more pliable.

Cover the bottom of 2 (9x13- inch) pans with a small amount of enchilada sauce. Pour the remaining enchilada sauce into a large shallow bowl and dip each tortilla in the sauce to lightly coat. Spoon 1/4 cup chicken mixture down the middle of each tortilla. Fold the tortilla over filling and place 8 enchiladas in each pan with the seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes until the cheese melts. Garnish with cilantro, scallions, sour cream and chopped tomatoes before serving.

Please note that some ingredients and brands may not be available in every store.

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Tops Friendly Markets Recipes