Oh, the things you learn when you spend a little time browsing through Wikipedia. I always thought that Cinco de Mayo was Mexico’s Independence Day. Tell me I’m not alone in my ignorance. Cinco de Mayo actually commemorates the Mexican army’s defeat of French forces at the Battle of Puebla in 1862. Who knew?! The next time you stun your friends by answering that question correctly during a fierce battle of Trivial Pursuit, you can tell them you learned everything you know from a food blog.
Do you like the token sprinkles of pepper? I ran out of peppercorns and forgot to pick up more at the store. You can’t see them? Really? Time to call the optometrist. Oh alright, I can’t see them either.
In a small bowl, mix together 2 tsp cumin powder, 2 tsp garlic powder, and 1 tsp Mexican Spice blend.
Cook the chicken for about 7 minutes per side. Sprinkle the chicken with the cumin mixture before turning it.
When the chicken is cooked through, remove it from the pan and let it cool on a plate. Once it has cooled, shred the chicken with two forks or your hands. If your chicken is cool enough, use your hands. It’s much faster and MUCH more fun. I couldn’t stop eating the browned bits on the outside while I was shredding. Why does everything that’s slightly burned taste so darn good?
Chop 1 red onion and 2 cloves garlic.
Add the onions and garlic to the now-empty chicken pan and saute until soft. You may find that you have to add a couple of teaspoons of vegetable oil.
Defrost 1 cup frozen corn (or use fresh corn if it’s in season). Coarsely chop 5 seeded whole green canned chiles and mince 4 seeded canned chipotle peppers. Chipotle peppers have a fabulous smoky scent and flavor. They are smoked jalapeno peppers that come drenched in adobo sauce. Just pull the peppers out of the sauce and mince them. The leftover chipotle peppers and the adobo sauce can be frozen for another use.
Once the onions are soft, add the corn, green chiles, and chipotle peppers. Stir well.
Isn’t that purty?
Add one (28 oz) can of stewed tomatoes and saute for 1 minute. If the tomatoes come in slices, break them up with a wooden spoon while cooking.
Add the shredded chicken and stir well.
Now it’s assembly time! Check out my assembly line.
Cover the bottom of two 9×13-inch pans with a thin layer of canned enchilada sauce. Pour the rest of the enchilada sauce into a wide, shallow container.
Microwave 16 corn tortillas for 30 seconds to soften. This will make the rolling process easier. Although, if you are like me, there will be a huge mess by the end of assembly.
Dip one corn tortilla into the enchilada sauce.
Scoop 1/4 cup of the chicken mixture into the tortilla.
Roll up the filled tortilla (now officially an enchilada) and place it in the pan, seam side down. Repeat with the rest of the tortillas.
Top the enchiladas with 1 cup Monterey Jack and Cheddar cheeses.
Preheat the oven to 350 degrees F. Bake the enchiladas, uncovered, for 15-20 minutes until the cheese is bubbling.
Serve with chopped cilantro, scallions, sour cream, guacamole….