Chicken Enchiladas

Some days you're just really in the mood for a margarita, a mariachi band, some white sandy beaches, blue water and the sounds of Spanish drifting across the breeze.  Since my budget doesn't allow a quick trip to Mexico right now, I'll have to settle for the margarita, some chicken enchiladas and the Spanish music channel while sitting on my leather couch. It's a poor substitute, but the food is delicious!  So with no further ado, I'll let you join me on my trip to Mexico... Margaritas away!

3 Tbsps vegetable oil

1 1/2 pounds of boneless, skinless chicken breast
salt and pepper
2 tsps cumin
2 tsps garlic powder
1 tsp chili powder
1 tsp onion powder
1 onion, chopped
2 cloves of garlic, minced
1 c. frozen corn
1  can black beans
1 small can green chilies  (Ortega is good)
1 can stewed tomatoes  (I used homemade tomato sauce, 1 cup)
4 chipotle peppers (you can add more or less, depending on how hot you like it)
1/2 tsp flour
1 c. Mexican or Jack cheese
Garnish:
 cilantro, scallions, sour cream, black olives, sour cream, etc

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, onion powder, and chili powder before turning. Remove chicken and allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chilies. Stir well to combine. Add canned tomatoes and black beans, saute 1 minute.  If you want a smoother sauce (and since I hate onions, I pureed mine in my food processor). 
Pull chicken apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables/sauce. 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 a 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 chicken mixture in each tortilla. Fold over filling, place enchiladas in the pan with the seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts.


Here is a link to a margarita recipe.  I didn't make this yet, but it should be good, http://www.foodnetwork.com/recipes/guy-fieri/strawberry-margarita-recipe/index.html