Wow - found this recipe online here -
Recipe courtesy Tyler Florence
and it was wonderful. I used the smaller tortillas that my local grocery store had, used most of a rotissere chicken that was leftover (someone had eaten one leg and thigh) and I had one piece of leftover boneless, skinless chicken thigh from 2 nights ago. I chopped up the chicken instead of cooking fresh and pulling it - but otherwise pretty much followed the directions to a T (ok, ok, I did NOT seed my own green chilis - if your grocery store has a Mexican section - they sell them already seeded and chopped in little cans. Of course, the little cans only hold 3 chilis, so I had to use 2 cans - but since I probably used more chicken then was called for, and definately more enchilada sauce ... no worries)
Every single person in my household like this - even Shammy (dh) which is saying something !
The Recipe (copied from the site linked above)
Recipe courtesy Tyler Florence
.Prep Time:1 hr 0 minInactive Prep Time:--Cook Time:15 minLevel:
16 enchiladas, 8 servings. Ingredients
•3 tablespoons vegetable oil
•1 1/2 pounds skinless boneless chicken breast
•Salt and pepper
•2 teaspoons cumin powder
•2 teaspoons garlic powder
•1 teaspoon Mexican Spice Blend
•1 red onion, chopped
•2 cloves garlic, minced
•1 cup frozen corn, thawed
•5 canned whole green chiles, seeded and coarsely chopped
•4 canned chipotle chiles, seeded and minced
•1 (28-ounce) can stewed tomatoes
•1/2 teaspoon all-purpose flour
•16 corn tortillas
•1 1/2 cups enchilada sauce, canned
•1 cup shredded Cheddar and Jack cheeses
•Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Coat large saute pan with oil. Season chicken with salt and pepper. Brown 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 onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 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.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
.**** I served mine with chicken fried rice in case someone didn't like the enchilada's, they would have another choice. Next time I'll just make either rice and beans, or plain rice. Also had a pot of cous cous on the side - and that too went over well.