Chicken and Corn Enchiladas Recipe
Ingredients
| 2 to 3 dried ancho chili peppers, seeded and cut up, or 1 tsp. crushed red pepper | ||
| Tomatoes | 1 14 1/2 Ounce | |
| 1 medium onion, cut up | ||
| Garlic | 1 Clove (5gm), quartered | |
| Ground cumin | 1/2 Teaspoon | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| 3 cups shredded cooked chicken or turkey | ||
| Whole kernel corn | 1 8 3/4 Ounce, drained | |
| Dried oregano | 1/4 Cup (16 tbs), crushed | |
| Cooking oil | 3 Teaspoon | |
| Corn tortillas | 8 6 inch | |
| Shredded monterey jack cheese | 1 Cup (16 tbs), crumbled | |
| Serrano pepper | 1 To taste | |
Directions
1. For sauce, in a small bowl place ancho chili peppers (if using) and cover with boiling water. Let stand for 45 to 60 minutes; drain. In a food processor bowl or blender container combine drained chili peppers or crushed red pepper, undrained tomatoes, onion, garlic, cumin, and 1/4 teaspoon salt. Cover and process or blend till mixture is smooth. Transfer mixture to a medium saucepan. Bring to boiling; reduce heat. Simmer sauce, uncovered, about 10 minutes or till slightly thickened (you should have about 1 2/3 cups). Remove from heat. Stir in whipping cream; season to taste with salt and pepper. Set aside.
2. For filling, in a medium mixing bowl combine the shredded chicken or turkey, drained corn, 1/4 cup oregano or dried oregano, and 2/3 cup of the sauce.
3. In a small skillet heat 1 teaspoon of the cooking oil. Place 1 tortilla into hot oil about 10 seconds or just till limp, turning once. Repeat with remaining tortillas, adding remaining 2 teaspoons of oil as necessary. Drain tortillas on paper towels.
4. Grease a 2-quart rectangular baking dish. To assemble, divide filling equally among the tortillas, spooning near an end of each; roll up and place, seam side down, in prepared dish. Pour remaining sauce over enchiladas. Cover and bake in a 350° oven about 25 minutes or till heated through. Uncover and sprinkle the enchiladas with cheese. Bake, uncovered, for 4 to 5 minutes more or till cheese is melted. If desired,
garnish with serrano pepper strips and oregano.
2. For filling, in a medium mixing bowl combine the shredded chicken or turkey, drained corn, 1/4 cup oregano or dried oregano, and 2/3 cup of the sauce.
3. In a small skillet heat 1 teaspoon of the cooking oil. Place 1 tortilla into hot oil about 10 seconds or just till limp, turning once. Repeat with remaining tortillas, adding remaining 2 teaspoons of oil as necessary. Drain tortillas on paper towels.
4. Grease a 2-quart rectangular baking dish. To assemble, divide filling equally among the tortillas, spooning near an end of each; roll up and place, seam side down, in prepared dish. Pour remaining sauce over enchiladas. Cover and bake in a 350° oven about 25 minutes or till heated through. Uncover and sprinkle the enchiladas with cheese. Bake, uncovered, for 4 to 5 minutes more or till cheese is melted. If desired,
garnish with serrano pepper strips and oregano.
Chef
