Monday, September 29, 2008

Green Chili Chicken Enchilada

1tb vegetable oil
1 onion, thinly sliced
2 or 3 cloves garlic or 3-4 tsp. minced garlic
2 tsp Taco seasoning
2 cups/4 breasts chicken (cubed)
1/2 cup frozen corn
1/2 cup black beans (rinsed)
2 10 oz cans green enchilada sauce
12 medium flour or corn tortillas
2 cups shredded pepperjack cheese
1/2 cup sour cream
1/2 cup cilantro
1 tomato, chopped

1. Adjust oven rack to the middle and heat to 325. Heat oil in a large skillet. Cook chicken with 1/2 the onion until chicken is cooked and onion is clear, then add garlic and 1 teaspoon of taco seasoning. Cook for about 30 more seconds and transfer into a medium to large bowl. Cook the other 1/2 of onion in the same pan (no extra oil) and brown quickly on a higher heat - when nice and brown add 1 teaspoon of taco seasoning and mix well. Transfer to bowl. In same bowl mix in 1 can enchilada sauce, beans and corn.

2. Spray a 9 x 13 pan. I heat each flour tortilla for 15 seconds in the microwave between two paper towels. This makes it easy to work with. Arrange about 1/4 of a cup of mixture in the center of the tortilla, add a little cheese and fold together tortilla - place seem side down in the pan - repeat until all are done.

3.Whisk together one can of green chili sauce and sour cream. Bake corn tortillas 10-12 minutes until browned, flour tortillas 12-15 minutes until crispy (they may not brown the same unless you spray the outside of the tortillas). Spoon sour cream mixture and remaining cheese on top and bake until cheese is melted.

4. Serve with chopped tomatoes and cilantro on top.

Submitted by Petunia

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