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<\/p>\n<\/p>\n
1\u00a0tbsp\u00a0Vegetable or Canola Oil<\/p>\n
2\u00a0tbsp\u00a0Flour<\/p>\n
1\/4\u00a0cup\u00a0Chili Powder<\/p>\n
1\/2\u00a0White Onion\u00a0diced<\/p>\n
1\u00a0clove\u00a0Garlic\u00a0minced<\/p>\n
1\u00a0tbsp\u00a0Tomato Paste<\/p>\n
1\u00a0can\u00a0Roasted Tomatoes<\/p>\n
1 1\/2\u00a0cups\u00a0Water<\/p>\n
1\/4\u00a0tsp\u00a0Cumin<\/p>\n
1\u00a0tbsp\u00a0Brown Sugar<\/p>\n
Salt and Pepper\u00a0to taste<\/p>\n
12\u00a0Authentic Corn Tortillas<\/p>\n
Vegetable or Canola Oil<\/p>\n
1\u00a0lb\u00a0Chicken Breast\u00a0boneless, skinless<\/p>\n
2\u00a0tsp\u00a0Cumin<\/p>\n
2\u00a0tsp\u00a0Chili Powder<\/p>\n
1\u00a0Onion\u00a0sliced thin<\/p>\n
2\u00a0Cubanelle Peppers\u00a0sliced<\/p>\n
1\u00a0Ear of Corn\u00a0kernels removed from cob or 1 cup frozen corn<\/p>\n
2\u00a0cloves\u00a0Garlic\u00a0minced<\/p>\n
1\u00a0can\u00a0Whole Green Chiles\u00a0seeded and sliced<\/p>\n
1\u00a0Chipotle Pepper in Adobo Sauce\u00a0diced up; do not use the whole can as it will be too spicy<\/p>\n
1\u00a0can\u00a0Tomatoes\u00a0diced<\/p>\n
Shredded Cheese of Your Choice\u00a0I like cheddar<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Pour your vegetable or canola oil into a medium pot over medium high heat. Add your flour and your chili powder and cook until a dark paste forms (about 3 minutes).<\/p>\n Once the paste is cooked through, add your diced onions and saut\u00e9 until they start to soften. Once they begin to soften, add your minced garlic and tomato paste. Cook out another minute.<\/p>\n Add your water, roasted tomatoes, brown sugar and cumin. Cook for another couple of minutes and then transfer to a blender. Blend the sauce on high until it is fully combined. Place sauce into a large bowl and let cool while you make your enchilada filling!<\/p>\n Preheat oven to 350 degrees.<\/p>\n Coat your boneless skinless chicken breast in the cumin and and chili powder. Add oil to your pan and cook chicken on medium high heat (about 7 minutes on both sides) until fully cooked through. Take chicken out of pan and let cool.<\/p>\n Add your sliced onions to the chicken drippings. Cook on medium high until they begin to soften. Once they do add your cubanelle peppers and cook together for about 5 minutes. After the pepper and onions are soft and beginning to brown, add your corn, minced garlic, green chiles and chipotle pepper. Cook another minute. Then add your canned tomatoes.<\/p>\n Shred your cooled chicken and then add it back into the pan with the vegetables. Let cook and reduce for a few minutes until a solid filling is formed. If it\u2019s too loose, add some flour.<\/p>\n Soften your tortillas a bit. Microwave them each for about 20 seconds or stick them in the oven for a few (make sure they are wrapped in tinfoil if going in the oven).<\/p>\n Ladle a large spoonful of your homemade enchilada sauce at the bottom of a 13\u00d79 pan. Dip each tortilla in enchilada sauce to lightly coat. Spoon some chicken mixture in each tortilla and add some cheese if you\u2019d like. Roll the tortilla up as best as possible and place the enchiladas in pan with seam side down. When finished loading the pan, top with remaining enchilada sauce and cheese. Bake for about 15 minutes until cheese has melted.<\/p>\n Side note, that last step is REALLY messy (and no one tells you that). You\u2019re going to get enchilada sauce all over your hand while you\u2019re stuffing and rolling. No worries! Just rinse your hand in between each one and you\u2019ll be fine. A little mess never killed anyone.<\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: For the Enchilada Sauce 1\u00a0tbsp\u00a0Vegetable or Canola Oil 2\u00a0tbsp\u00a0Flour 1\/4\u00a0cup\u00a0Chili Powder 1\/2\u00a0White Onion\u00a0diced 1\u00a0clove\u00a0Garlic\u00a0minced 1\u00a0tbsp\u00a0Tomato Paste 1\u00a0can\u00a0Roasted Tomatoes 1 1\/2\u00a0cups\u00a0Water 1\/4\u00a0tsp\u00a0Cumin 1\u00a0tbsp\u00a0Brown Sugar Salt and Pepper\u00a0to taste For Enchiladas 12\u00a0Authentic Corn Tortillas Vegetable or Canola Oil 1\u00a0lb\u00a0Chicken Breast\u00a0boneless, skinless 2\u00a0tsp\u00a0Cumin 2\u00a0tsp\u00a0Chili Powder 1\u00a0Onion\u00a0sliced thin 2\u00a0Cubanelle Peppers\u00a0sliced 1\u00a0Ear of Corn\u00a0kernels removed from cob or 1 […]<\/p>\n","protected":false},"author":2,"featured_media":3519,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1308","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t<\/p>\nDirections :<\/h2>\n
Make your enchilada sauce!<\/h4>\n
Make your filling!<\/h4>\n
Assemble your enchiladas!<\/h4>\n