3 T vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 t cumin powder
2 t garlic powder
3 cloves garlic, minced
1 c frozen corn, thawed
1 (10 oz) can mild green chile, diced
1 (28 oz) can stewed tomatoes
16 corn tortillas
1 (28 oz) can enchilada sauce
1 c each jack and cheddar cheeses, shredded
Coat large saute pan with oil. Season chicken with salt and pepper and brown over medium heat 7 minutes per side or until no longer pink. Sprinkle chicken with cumin and garlic powder before turning. Remove chicken from pan, allow to cool.
Saute garlic in chicken drippings 5 minutes over medium high heat, stirring constantly. Add corn and chiles and stir well to combine. Add canned tomatoes, saute 1 minute.
Shred chicken into strips and add to saute pan, stir well to combine.
Coat bottom of 9 x 13 pan with 1/4 c enchilada sauce. Dip 4 tortillas in remaining sauce and lay on bottom of dish. Cut 1 tortilla in half to evenly cover bottom of dish. Top with half of chicken mixture. Repeat layer, ending with last 4 tortillas on top. Pour remaining sauce over and top with shredded cheese.
Bake at 350° for 30 minutes or until bubbly and cheese is melted. Garnish with sour cream, black olives and green onion if desired. Serves 12.
No comments:
Post a Comment