Enchiladas

I love Mexican food, and I especially love a good pan of cheesy enchiladas. We have burritos around here more commonly than enchiladas, but that's only because there is a bit of a process in assembling these. Well, my life in the kitchen is made a bit more difficult with 3 little kids running around. I am sure anyone can tackle these if I can. (Ok, so the husband took the kids up and bathed them while I assembled these. Made it a bit easier.) Oh, and these are good. I may have had some leftovers for breakfast. (I use small flour tortillas and I use boneless chicken so that I can make it quicker. I even made the filling in the crock pot yesterday as I was out shopping with the fam. Wanted my work to be less when I got home. It worked out great!) - Making my first flan right now. We'll see if it makes it on here. I still have a ton to post. One day...one day..., But for now here's the goods on this dish!

Enchiladas!
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

Directions

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.