Ingredients
Method
- Step 1: Grease a fry pan with oil. Add the salt and pepper to the chicken for flavor. Cook the chicken over medium heat. Turn the chicken once a side is cooked. Before turning, sprinkle the garlic powder, cumin, and Mexican spices over the chicken.Cook until its browned well. Then remove the chicken on a platter and let it cool.
- Step 2: Sauté the onion and garlic in the chicken drippings. When they turn soft, add corn and chilies. Stir well, and add the canned tomatoes, fry for a minute then remove from heat.
- Step 3: Shred the chicken with your hands. Transfer the shredded chicken to the frypan, mix well with the vegetables and dust with flour to help it set.
- Step 4: Heat tortillas on high heat for 30 seconds in a microwave. Coat the bottom of two pans (13×9 inches) with a ladle of enchilada sauce. Dip each tortilla in enchilada sauce to coat.Spoon about ¼ cup chicken mixture in each of the tortillas. Fold it close and put 8 enchiladas in each pan with the seam side facing down. Put the remaining enchilada sauce and the cheese over the enchiladas. Note: Heating the tortillas will soften them.
- Step 5: Preheat the oven to 350° F. Bake the prepared enchiladas for about 15minutes.Garnish with chopped cilantro, scallions, tomatoes, and sour cream and serve.