So, I took a crack at making enchiladas for dinner last night....and they were a hit! I didn't take a picture of the finished product but here is the recipe:
1 1/2 lbs. of chicken breasts
1 tsp of vegetable oil (I used olive oil)
1 large red onion
2 cloves of garlic
2 cans of stewed tomatoes
5 green chiles - seeded and diced
3 cups of enchilada sauce
1 cup of corn
1 tsp of Mexican seasoning
1 tsp of cumin
1 tsp of garlic powder
1 tsp of salt
16 tortilla shells
1 cup of shredded cheese (I used cheddar and jack)
Heat oil in a medium-sized pan over medium heat. Season chicken with salt, cumin, Mexican seasoning and garlic powder. Cook 7 minutes on both sides or until no longer pink. Remove from pan and set aside to cool.
Saute onions and garlic in the chicken renderings. Add corn and chiles. Cook until veggies are softened. Pull chicken apart and add to the veggies. Let the mixture simmer for a few minutes. Ladle some enchilada sauce in a 13x9 inch pan.
Microwave the tortillas to make them pliable. Dip the tortillas in the enchilada sauce, fill the shells with the chicken and veggie mixture and fold them up. Place them seam-side down in the 13x9 inch pan. After all enchiladas are in the pan, sprinkle the cheese and place them into a preheated 350 degree oven. Cook for 15 minutes.
Remove from oven after cheese has completely melted.
I served them with sour cream, salsa, refried beans and Mexican rice.
They were SO yummy!!
And of course, they always go GREAT with one (or more) of these bad boys:
And when we returned home from dinner and our outing, I found these on our front porch: 
