Serves up to 4 | Wine to sip while cooking 2010 Charles Shaw Merlot
- 6 frozen boneless chicken breast strips (or 2 large boneless chicken breasts)
- 1 tablespoon grapeseed oil
- 24 ounces of mild salsa roja, red salsa, or salsa auntentica
- 2 cups fresh cilantro sprigs
- 1 cup sour cream
- 1 cup canned corn
- 8 ounces of shredded Mexican Blend cheeses or one or more combination of shredded Sharp Cheddar, Monterey Jack, Asadero and/or Queso Blanco cheeses
- sea salt and ground peppercorns
- 10 6-inch corn tortillas (you may need a few more tortillas depending on how much you stuff them)
- 2 ripe avocados, sliced for serving
- Preheat oven to 400° F.
- In a large skillet heat oil over medium-high heat and cook chicken until cooked through about 4-6 minutes on each side depending on the thickness of the chicken. If chicken starts to brown too much lower heat. Remove chicken from skillet and let cool.
- In a blender (I use high-speed blender Vitamix), liquefy salsa, cilantro, 1/2 cup sour cream. Pour the sauce out into a saucepan and simmer on low heat for 8 minutes. Stir in the remaining 1/3 cup sour cream.
- Shred chicken by hand and place in a large bowl. Fold in to the chicken 1 cup cheese, corn, 1/2 cup of the sauce, 1/2 teaspoon salt and 1/2 teaspoon cracked peppercorns and combine.
- Tortilla tip: Warm tortillas in a pan until soft. This will help prevent the tortillas from opening when you roll them.
- Spread 1/2 cup of the sauce, covering the bottom and sides in a 9 by 13 inch baking dish. (You may need 2 baking dishes or bake 1 batch at a time.) Roll 1 heaping tablespoon of the chicken mixture into each tortilla and place with the seam side down in baking dish. Cover the tortillas with the remaining sauce (save some sauce if you are baking the enchiladas in 2 dishes). Make sure all the tortillas are completely covered with sauce.
- Bake for 15 minutes.
To serve: Immediately top the enchiladas with the remaining cheese. And serve with sauce from the dish, cilantro, sour cream and a side of avocado.