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COOKING FOR TWO: Corn tortillas swaddle chicken enchiladas

by Kelly Brant | May 3, 2017 at 1:58 a.m.

We see lots of chicken enchilada recipes that call for flour tortillas. Perhaps it is because flour tortillas are more supple, making them easier to roll and manipulate into enchiladas.

Or it could be flour tortillas are preferred for the convenience of their package size -- typically eight to 10 to a package. Corn tortillas, on the other hand, often come in packages of 30 or more. For small households or those who eat tortillas infrequently, that's a lot of tortillas to eat.

But in our opinion, flour tortillas make mushy, slimy enchiladas.

Don't let the package size turn you off of corn tortillas. Even after opening, corn tortillas will remain edible for several days or even a week with no discernible difference in flavor or texture when stored well-wrapped at room temperature. One manufacturer says they'll remain edible until the date printed on the package. For longer storage, you can freeze them. But be sure to thaw them slowly -- in the refrigerator -- for a day or two before using.

This recipe makes just six enchiladas, ideal for two hearty appetites or three smaller ones.

Small Batch Chicken Enchiladas

8 to 12 ounces boneless, skinless chicken breast

Taco seasoning blend OR a combination of chile powder, ground cumin, garlic and oregano, to taste

Olive oil

Vegetable oil

3/4 cup corn kernels

2 tablespoons diced fire-roasted green chiles

1 cup red enchilada sauce OR chipotle cooking sauce such as Herdez brand

6 corn tortillas

1 1/2 cups shredded cheddar or Monterey Jack cheese or a combination

Sour cream, cilantro, salsa and/or guacamole, optional garnish

Heat oven to 350 degrees.

Pound chicken breast to an even thickness. Season with taco seasoning and drizzle with olive oil. Bake chicken on a rimmed baking sheet until internal temperature reaches 165 degrees, 25 to 40 minutes depending on the size and thickness of the chicken.

Remove chicken from oven. Leave oven on. Lightly coat a 1 1/2-quart baking dish with vegetable oil.

Finely chop or shred cooked chicken. Combine chicken with corn and green chiles.

Pour the enchilada sauce into a wide, shallow dish.

Working with one tortilla at a time, coat each tortilla on both sides with enchilada sauce. Top with a generous spoonful of chicken mixture and a bit of cheese. Roll and place seam side down in the prepared baking dish. Pour any remaining sauce over the top and sprinkle with any remaining cheese.

Bake 25 minutes or until hot and bubbly. Serve garnished with sour cream, cilantro, salsa or guacamole, if desired.

Makes 6 enchiladas.

Food on 05/03/2017

Print Headline: Corn tortillas swaddle chicken enchiladas


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