We are visiting family out in Colorado and everyone wanted some chicken enchiladas... .seems as though I am not the only one that loves Mexican food. I think the best part of the enchiladas is my homemade sauce. Homemade sauce is not as time consuming as you think but is full of amazing flavor...
Take a large pot and add the tomatoes, chicken, onion, garlic, cilantro, lime juice, jalapeno and chipotle peppers. Simmer all the ingredients together for an hour, on a low temperature.
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Remove the chicken from the pot and slice up the chicken into small pieces. Put the chopped up chicken in a medium size bowl and set aside.
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Boil the corn for about 4 minutes, remove from the pan. Cool and cut the corn off the stalks.
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Add 1/2 cup of the sauce to the chicken and corn and mix together. Coat the bottom of your pan with a little sauce before you start adding the enchiladas into the pan. Set the remainder of the sauce aside.
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Get your tortillas out and put about 2 heaping tablespoons of the chicken ans corn mix on a tortilla and roll the tortilla. Repeat until all the filling is gone.
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Place the tortillas beside one another in the pan, pour the remainder of the sauce on top, cover with grated cheddar cheese.
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Bake in the oven at 350 for 15-20 minutes. You can also broil the top, creating a bit of a crispy cheese coating on top.
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Serve with guacamole, sour cream, rice and beans... whatever you wish! .....Thyme 2 Taste!
Ingredients:
3 lbs chicken thighs or brests, if you prefer all white meat
1 24oz can of whole stewed tomatoes
1 bunch of cilantro
1 large white onion, chopped into quarters
3 cloves of garlic
1 jalapeno, pitted and chopped into quarters
2 Tbsp of chipotle adobe peppers in sauce (depending on how spicy you would like the enchiladas to be. You can add additional peppers)
1 lime, juiced
2 ears of corn
10 tortilla shells
grated cheddar cheese, varies depending on how much cheese you would like on the enchiladas.
Take a large pot and add the tomatoes, chicken, onion, garlic, cilantro, lime juice, jalapeno and chipotle peppers. Simmer all the ingredients together for an hour, on a low temperature.
Add the corn into the bowl with the chicken and set aside. Take all of the chunks of onion, peppers, tomatoes, etc out of the pot and put into a blender. Blend the ingredients until the sauce is smooth. If the sauce is too thick, add some juice from the pan.
Get your tortillas out and put about 2 heaping tablespoons of the chicken ans corn mix on a tortilla and roll the tortilla. Repeat until all the filling is gone.
Ingredients:
3 lbs chicken thighs or brests, if you prefer all white meat
1 24oz can of whole stewed tomatoes
1 bunch of cilantro
1 large white onion, chopped into quarters
3 cloves of garlic
1 jalapeno, pitted and chopped into quarters
2 Tbsp of chipotle adobe peppers in sauce (depending on how spicy you would like the enchiladas to be. You can add additional peppers)
1 lime, juiced
2 ears of corn
10 tortilla shells
grated cheddar cheese, varies depending on how much cheese you would like on the enchiladas.
Serves 4-5 people
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