Eat It

Instructions

1

Preheat oven to 350 degree F.
2

Season chicken with salt, pepper, and all other spices, tossing to coat fully.
3

Coat large saute pan with oil and bring to medium heat. Add chicken and cook through til no longer pink, about 7 minutes per side. Remove chicken to a platter, allow to cool.
4

Meanwhile, chop onion and mince garlic and set aside. If you're including them, remove the seeds from the chiles and mince them, then set aside.
5

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
6

Pull chicken breasts apart with forks into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
7

Place a moist paper towel over the tortillas and microwave them 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.
8

Bake for 15 minutes or until cheese melts. Garnish with cilantro, chives, sour cream and/or chopped tomatoes before serving. Serve with Spanish rice and beans.