Our dear friend, Scotty, used to make these before she abandoned meat. They are divine!
Chicken Enchiladas
2 chicken breasts - bite sized pieces
1/2 med onion finely chopped
2 cloves garlic pressed
1/2 cup rice - cook per directions on bag
1/2 bag frozen white shoepeg corn
1 tsp ground cumin
salt and pepper to taste
1 can chopped green chilies
2 cups shredded cheese- 1/2 mozzarella and 1/2 med or sharp cheddar cheese
14-16 corn tortillas ( or flour tortillas)
Saute onion in oil. Add chicken, cumin, garlic, salt, and pepper. Saute until done (be careful not to over cook).Turn heat off. Add corn and cooked rice, and green chilies. In separate pan on high, heat a small amount of oil and heat tortillas one at a time. Flip over several times. Will puff up slightly when nice and hot. Place a spoonful or so of filling and small amount cheese to tortilla, role and place in baking dish. I am able to fit 14-16 in large baking dish. Make sauce and pour over tortillas, add cheese to top. Bake at 350 until bubbly around the edges, about 40 min.
Red Chile Sauce
3 Tbs. flour
4 Tbs. chile powder
1 clove garlic
1/8 tsp oregano
2 1/2 cups warm water
2 Tbs. cooking oil
1 1/2 tsp salt
Brown flour in cooking oil. Blend in chile powder. slowly add water and stir until lumps are gone. Add garlic, salt, and oregano. Simmer on med heat for 15 min, stirring to prevent scorching. If desired, add about 1/2 pound of browned ground beef to the sauce.
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