Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast ( chicken tender)
Salt and pepper
2 teaspoons garlic powder
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
16 corn tortillas
1 cup shredded Cheddar and Jack cheeses
Directions
Coat large Sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, and garlic powder.
Sauté onion and garlic in chicken drippings until tender. Add corn, stir well to combine.
Coat the tortillas with pasta sauce, this softens them and makes them more pliable. Spoon chicken mixture in each tortilla. Fold over filling, enchiladas in pan with seam side down. Top with remaining pasta sauce and plenty of cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts.
Coat large Sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, and garlic powder.
Sauté onion and garlic in chicken drippings until tender. Add corn, stir well to combine.
Coat the tortillas with pasta sauce, this softens them and makes them more pliable. Spoon chicken mixture in each tortilla. Fold over filling, enchiladas in pan with seam side down. Top with remaining pasta sauce and plenty of cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts.
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