Cheesy Chicken Enchiladas
Enchiladas can be traced back to Aztec times in Mexico in the lake region of the Valley of Mexico where people ate corn tortillas folded around small fish.
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Medium red onion
1 large jalapeño pepper
2 teaspoons olive oil (split into two equal parts)
1 lb boneless chicken breast
1 tsp Taco Seasoning
4 ounces of whole kernel corn
2 ounces of shredded cheddar cheese
4 ounces of enchilada sauce (split into 2 equal portions)
6 small flour tortillas
2 ounces of sour cream
Preheat Oven at 400 degrees
Spray an 8 inch square casserole dish with cooking spray
Peel and dice the red onion
Remove the stem and seed the jalapeño pepper and and mince it
Pat the chicken breast dry
Prepare the Chicken
Heat a medium non-stick pan over medium heat and add 1 teaspoon of olive oil and chicken to it and cook for 6 minutes on each side until browned and internal temperature is 165 degree
Put cooked chicken in a mixing bowl, cover, and let rest for 3 minutes
Shred the chicken by hand or with a fork and then blend in the taco seasoning
Cook the Filling
Heat pan used to cook the chicken back to medium heat and add 1 teaspoon of olive oil, diced onion and 3/4ths of the minced jalapeño to the pan. Stir occasionally until onion softens, 2-3 minutes.
Add corn and stir occasionally for 3 minutes until vegetables are tender.
Remove pan from heat and stir in the shredded chicken and 1/4th of the cheddar cheese (save the remainder of the cheese to use for topping). Let the filling cool for 3 minutes.
Build the Enchiladas
Coat the bottom of the casserole dish with 1/4 cup of enchilada sauce (save the rest for topping)
Top each tortilla with 1/3 cup of filling and roll it tightly, making sure the ends are overlapped and place in the casserole dish. Repeat this for the remaining tortillas being careful not to overfill them. You can add any left over filling to the casserole dish and eat as a side dish.
Drizzle the remaining enchilada sauce over the enchiladas and top them with the rest of the cheese
Spray a piece of aluminum foil with cooking spray and cover the casserole dish with it, sprayed side down, making sure to tightly seal the foil around the dish. Bake covered for 15 minutes.
Remove the foil and bake for another 5-7 minutes until cheese starts to bubble.
Remove from oven and garnish with sour cream and remaining minced jalapeño and ENJOY!!
These are also great with pulled pork slow cooked or slow smoked.