There are only 2 times that I allow the kids to eat something different than what I am cooking-when we have steaks (for obvious reasons), and these enchiladas, because they are quite spicy. But they are so good! You can alter the spice level a little if you don't want as much of a kick. To tone it down a little use just the chipotle sauce. You can either strain it out of the can or we have actually found smalls cans of just the sauce-often labeled Chipotle Salsa.
3T Vegetable Oil
1 1/2 lbs. Chicken Breasts
Sale & Pepper
2t Cumin Powder
2t Garlic Powder
2t Taco Seasoning
5 Canned Green Chilies, Chopped (or small can all ready chopped)
4 Canned Chipotle Chilies, Chopped (or 2 cans of Chipotle sauce)
1 Can (28oz) Stewed Tomatoes
4 Cans Enchilada Sauce, Mild or Medium
4C Cheddar Jack Cheese
Coat a large skillet with oil. Season chicken with salt and pepper. Combine cumin, garlic powder, and taco seasoning and sprinkle on both sides of the chicken. Cover and cook until chicken is cooked through.
Shred the chicken finely. I like to pull out my big Momma mixer (6qt, I also have Baby 4.5qt) and use the flat beater for this. It is SO much faster than shredding by hand!! Just make sure the chicken is warm when you put it in to shred.
When the chicken is shredded, add some of the chipotle sauce and mix in. (You can skip this step if you want to tone down the spice level. Just add it in the next step).
In the same skillet that you cooked the chicken in, add corn, green chilies, chipotle chilies, and tomatoes. Allow that to simmer for about 5 minutes.
Then add in the chicken and simmer for another 5 minutes.
Coat the bottom of a 9x13 baking pan with some enchilada sauce, then begin to assemble your enchiladas. Dip the tortilla into enchilada sauce then spoon the chicken mixture in and sprinkle in a little cheese. Roll it up and place in the pan. Do this until the pan is full (we usually fit 6 in each pan).
Sprinkle the remaining cheese on top. Bake at 350°F for about 15 minutes or until cheese is completely melted.