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Monday, September 26, 2011

Chicken, Corn, and Sour Cream Enchiladas

I've made these twice now in the past two weeks and they are seriously delicious. They are easy to make and can be doubled with little effort if you need to feed an army. They are also very forgiving, so if you don't like an ingredient or ran out of something before making, just replace it with something else.

2 tablespoons vegetable oil
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon taco seasoning
2 boneless skinless chicken breasts
2 ears of corn cut off the cob
1 onion, chopped
1 teaspoon chipotle in adobo sauce
8 ounces sour cream
2-4 ounces diced green chiles (canned)
2 green onions, diced
8 ounces colby-jack cheese, grated
8 ounces pepper jack cheese, grated
2 cups enchilada sauce, canned
12 small tortillas (corn or flour)

Heat the oil in a large skillet. Meanwhile, mix together the cumin, garlic powder, and taco seasoning in a small bowl. Sprinkle each side of the chicken with salt, pepper, and spice mixture. Place chicken in skillet and cook chicken breasts for about 4-5 minutes per side, or until cooked through. Remove from pan and shred once cooled. Place chicken in a medium-large bowl. Set aside.

Keep the pan on medium heat and add the onion, corn, and salt and pepper and saute, stirring, until onions are softened. Add the adobo sauce and stir together. Remove from heat and add the corn/onion mixture to the chicken.  Once somewhat cooled, add the sour cream**, diced green chiles, green onions, and 1/3 of the grated cheese. Stir together and set aside.

Preheat the oven to 375 degrees. Spread 1/2 a cup of enchilada sauce in the bottom of a 9x13 pyrex. Heat the tortillas so they are more pliable. Place some of the filling in the middle of the tortilla, sprinkle some cheese on top, and roll tightly like a burrito. Place seam-down in the pan. Repeat with rest of tortillas, filling, and cheese, leaving about 1/2 a cup of cheese for the end. Pour the rest of the enchilada sauce evenly on top of the rolled enchiladas. Sprinkle remaining cheese on top. Bake for about 20-30 minutes, or until sauce is bubbly and cheese is melted.

Remove from oven and serve with a dollop of sour cream on top and rice and beans on the side. Mmm.

** So, another option to make these rich and creamy is to take out half of the sour cream and replace it with half of a can of condensed cream of chicken soup. May sound gross, but its to die for.

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