I found this recipe from Chef Tyler Florence at The Food Network. The recipe calls for a Mexican Spice Blend, so I used the one from Genuis Kitchen. I love eating my enchiladas with yellow Spanish rice, which I found the recipe also from Genuis Kitchen.
However, Chef Tyler’s recipe called for corn, green chiles, and chipotle chiles, which I did not have in my apartment when making this, so I revamped it by adding salsa and the green mole enchilada sauce into the sauce you cook with the shredded chicken.
For the Spanish yellow rice, I did not have any peas or tumeric, but I did have cumin, which tasted just as good.
While this recipe may seem challenging, it’s not. It just takes a lot of time, but it’s easy work, and definitely worth the effort.
Prep Time: 30-45 Minutes
Cook Time: 15-30 Minutes
Cook To: 350° F
Servings: 7 people, if every person had 2 enchiladas
- 3 Tbsp. vegetable oil
- 1 ½ lb. skinless boneless chicken breast
- Salt and pepper
- 2 tsp. cumin powder
- 2 tsp. garlic powder
- 1 tsp. Mexican Spice Blend*
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 can of chopped tomatoes
- ½ c. salsa
- 16 small corn tortillas
- 1 ½ c. green mole enchilada sauce, bottled
- 1 c. shredded Mexican cheese
Mexican Spice Blend* Ingredients:
- 2 tsp. chili powder
- 2 tsp. paprika
- 2 tsp. cornstarch
- 1 ½ tsp. salt
- 1 ½ tsp. dried onion flakes
- 1 tsp. sugar
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- ½ tsp. oregano
- ½ tsp. ground coriander
- ¼ tsp. cayenne
Spanish Yellow Rice Ingredients:
- 1 tsp. onion
- 1 tsp. vegetable oil or butter
- 1 ½ Tbs. garlic
- ¾ c. rice
- 1 c. chicken broth
- ½ tsp. salt
- ¼ tsp. cumin
Take a large pot of water and bring to a boil. Boil chicken breast in for 20 minutes. Boil water for rice.
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat. Sprinkle chicken with cumin, garlic powder, and Mexican Spice Blend before turning. Remove chicken to a platter and allow to cool.
Saute onion and garlic in chicken drippings until tender. Add enchilada sauce, salsa, and tomatoes. Stir well to combine. Let simmer for 10 minutes.
In another saute pan, add onion, garlic, chicken broth, salt, and cumin. Mix to combine, then add cooked rice. Mix to combine. Bring to a boil, then reduce to a medium-low heat. Cover for 15 minutes or until all liquid is absorbed.
Pull chicken breasts apart by hand and fork into shredded strips. Add shredded chicken to saute pan, combine with sauce.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of a 2 (13- by 9-inch) pan with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat.
Spoon 2-3 Tbs. of 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 the oven until the cheese melts. Sprinkle in cilantro into the rice and mix to combine. Garnish the enchiladas with cilantro and sour cream before serving.