-
1
For a recipe with this many ingredients, its super helpful to have everything chopped, cut, measured and ready to go.
-
2
If youre on TV, you get a whole bunch of separate little glass bowls (not that I know personally), but any dish will do.
-
3
The goal is to make this easy.
-
4
THE CHICKEN 1.
-
5
Preheat oven to 350 degrees F. 2..
-
6
In a 12+ skillet, heat the vegetable oil over medium/high heat.
-
7
(Dont use a non-stick pan if you can help it).
-
8
3.
-
9
Pat the chicken breasts dry on both sides 4.
-
10
Sprinkle with salt, pepper, garlic powder and cumin.
-
11
(If the chicken is moist, it wont brown in the skillet).
-
12
5.
-
13
Once the oil is hot (a drop of water will sizzle), add the chicken.
-
14
6.
-
15
Cook for approximately 5-7 minutes on each side (depending how thick your chicken is).
-
16
It is done when the juices run clear and its no longer pink inside.
-
17
7.
-
18
Set the chicken on a serving plate to rest and cool off.
-
19
In the same pan, add the onions and garlic to the chicken juices.
-
20
Saute until clear, about 2-3 minutes.
-
21
Set aside.
-
22
THE SAUCE 8.
-
23
Add the tomato sauce, corn, chilies, chili powder, salt, pepper, cumin, sugar and water to a saucepan.
-
24
9.
-
25
Stir and simmer for 5-7 minutes on low/medium heat.
-
26
THE ROLLING OF TORTILLAS 10.
-
27
Heat the tortillas in the microwave between two moist paper towels for about 30-45 seconds until warm.
-
28
They roll much easier and wont tear while youre rolling them.
-
29
11.
-
30
Using your hands, shred the chicken and place in a bowl.
-
31
Spray a 9x13 baking dish with olive oil or gluten free cooking spray.
-
32
12.
-
33
Line up the baking dish, tortillas, shredded cheese and shredded chicken near the enchilada sauce on the stove.
-
34
13.
-
35
Dip each corn tortilla in the sauce so both sides are saucy, but not soaking.
-
36
14.
-
37
Place on a plate and add about 1/2 Tablespoon cheese and 1 Tablespoon chicken for each tortilla.
-
38
15.
-
39
Roll it and place it seam-side down in the baking dish.
-
40
16.
-
41
Repeat until they are all lined up.
-
42
17.
-
43
Cover completely with the remaining sauce.
-
44
18.
-
45
Sprinkle the remaining cheese down the middle.
-
46
THE 20 MINUTE OVEN BAKE: 19.
-
47
Bake covered loosely with foil for 15 minutes.
-
48
20.
-
49
Remove foil and bake another 5 minutes until the cheese is bubbly on top.
-
50
THE FINALE 21.
-
51
Remove from the oven and sprinkle with fresh cilantro, scallions and tomatoes.
-
52
22.
-
53
Serve with sour cream (and guacamole not pictured) on the side.
