12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Ladle, Measuring cups and spoons, Microwave, Oven, Pie Plate, Top Stove
Ingredients
3tablespoonavocado oil
1 1/2poundboneless skinless chicken breast
1/2teaspoonKosher salt
1/4teaspoon freshly ground black pepper
2teaspoonground cumin
1/2teaspoondry oregano
1/2teaspoonmild New Mexico chili powder
5canned whole green chilesseeded and coarsely chopped
2canned chipotle chilesseeded and minced
28ouncecanned stewed tomatoes
1/2teaspoonall-purpose flour
16corn tortilla
1 1/2cupcanned enchilada sauce
1cupshredded monterey jack cheese
For garnish:
1/4cupfresh cilantrochopped
Instructions
1. 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, oregano, and chili powder before turning. Remove chicken to a platter, allow to cool.
2. Add chiles, stir well to combine. Add canned tomatoes, saute 1 minute.
3. 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.
4. 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.
5. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro an sour cream before serving.
Reheating Instructions
Heat in the oven at 350 degrees for 10-15 minutes until heated through.