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Enchilada Time!

I know, I am kind of cheating. Okay, I am totally cheating.

I have already posted this recipe. However, it deserves to be posted again. It is THAT good!

This is a real favorite in the Smith house. Mr. Smith gets positively giddy when he hears that this meal is on the meal plan. He usually wants it the same night he hears about it. No matter what.

Yes, they are a little fussy. Yes, the enchilada sauce could easily be weaponized. Same with the chipotle in adobo...yikes that stuff can stain ANYTHING.

But the results are completely worth the stains, the orange hands, the reddish grout on the tile counter, the red splotches on my clothes.

The other beautiful thing about this meal, it makes two 9 x 13 pans (gotta love that 9 x 13 action...is there anything bad that comes out of a 9 x 13 pan...I don't think so.) of enchiladas. Cover the second one with freezer wrap and foil (don't put the foil directly on...the tomatoes will dissolve it). Take it out of the freezer when you want to serve it. Bake it for about 30-45 minutes on 350° and serve it with Spanish Rice (Mahatma brand is my personal favorite) and refried beans and everyone will be happy.


  • 3 tablespoons vegetable oil
  • 1 1/2 pounds skinless boneless chicken breast
  • Salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 teaspoon Mexican Spice Blend
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 5 canned whole green chiles, seeded and coarsely chopped
  • 4 canned chipotle chiles, seeded and minced
  • 1 (28-ounce) can stewed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 16 corn tortillas
  • 1 1/2 cups enchilada sauce, canned
  • 1 cup shredded Cheddar and Jack cheeses
  • Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes


Coat large saute 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, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Recipe from The Food Network, Tyler Florence.

The Last One

Worth the Trouble