Monday, February 7, 2011

Chicken Enchilada's

4 Chicken Breast
3 Large Cans Enchilada Sauce
1 Can Black Beans, rinsed
1 Can Corn, drained
1 Can Chipotle' Peppers, chopped with sauce
1 Block Sharp Cheddar Cheese; grated
20 Corn Tortillas
Vegatable oil

In a stock pot add one can enchlilada sauce and chipotle peppers

Add chicken breast
Let cook until chicken is fork tender

In the meantime, heat a skillet over med/high heat
Add a tablespoon of veg oil
Once hot add tortillas
Flip once and place on papertowels to drain; set aside
*Don't need to cook long you are just softening them
*Add oil a tablespoon at a time as necessary

 Once chicken is fork tender take out and let cool; flake. 
Add back to sauce and add corn and beans. 

Preheat over to 350
In a glass dish take other can of sauce 
Pour about half the can
Take a tortilla
 add about 3 tbs of mixture and 1 tbs cheese
Roll up and place in dish;
* Once dish is full just use another dish *
 (You can freeze as well)
Once all are assembled top with sauce and remaining cheese
Bake for 35 min
Let sit for 10 min before you serve

We like to serve with ChiChi's
Sweet Corn Cake
*I want to make my own version of this side dish.... Experiment to come*