Adobo Chicken Enchiladas

Ingredients

• 1 Red Onion
• 1 Jalapeño Pepper
• 2 Boneless Skinless Chicken Breasts
• 1 Tbsp. Taco Seasoning
• 3 oz Frozen Corn Kernels
• 3 ½ oz Shredded Cheddar Cheese
• 8 fl. oz. Red Enchilada Sauce
• 6 Small Flour Tortillas
• 2 oz Sour Cream
• Olive Oil
• Salt

Instructions

1. 1

   Cooking Spray: Medium Oven-Safe Casserole

2. 2

   Cook Within: Place rolled tortillas seam-side down in casserole dish so they seal as they cook. Enchiladas are traditionally made with corn tortillas, but we love the way these tender flour tortillas

3. 3

   Prepare the Ingredients: Peel and halve onion. Cut halves into ½” dice. Cut a few thin rounds from pointed end of jalapeño pepper for garnish. Stem, seed, and mince remaining jalapeño. Discard seeds if you prefer less spice. Rinse chicken breasts and pat dry.

4. 4

   Form the Enchiladas: Pour ¼ cup enchilada sauce in casserole dish (use a dish large enough to fit six rolled tortillas), coating the bottom. Place one tortilla on a clean cutting board. Add ⅓ cup filling to tortilla, roll up tightly (ensure tortilla ends overlap slightly), and place in casserole dish seam-side down. Repeat for remaining five tortillas. Don’t overfill tortillas. Any leftover filling can be placed in casserole dish around enchiladas or served on the side.

5. 5

   Cook the Chicken: heat. Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 3-4 minutes. Reduce heat to medium, flip, and cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 4-6 minutes. Remove to a medium mixing bowl and cover with plastic wrap. Reserve pan; no need to wipe clean. Allow chicken to rest 3 minutes. Using two forks or your hands, shred chicken and combine with taco seasoning.

6. 6

   Cook the Enchiladas: Pour remaining enchilada sauce over enchiladas and top with remaining cheese. Spray a piece of dish, sprayed side down. Tightly seal foil and bake 15 minutes. Remove foil and bake until cheese is bubbly,

7. 7

   Cook the Vegetables: Return pan used to cook chicken to medium heat. Add 1 tsp. olive oil, onion, and minced jalapeño (to taste) to hot pan. Cook until beginning to soften, 2 minutes. Add frozen corn and cook until vegetables are tender, 2-3 minutes. Remove from burner. Season with ¼ tsp. salt and stir in shredded chicken along with ¼ the cheese (reserve remaining for topping enchiladas). Cool 2-3 minutes.

8. 8

   Plate the Dish: Place three enchiladas on a plate. Ladle any remaining sauce from casserole dish on plate with enchiladas. Garnish with sour cream and jalapeño rounds (to taste). recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts adds spice to this dish. Removing seeds reduces heat considerably, but feel free to use less to suit your taste. twice. Minced jalapeño is used for filling and rounds garnish cheese is used twice. ¼ is used for filling and remaining tops is used twice. ¼ cup coats bottom of casserole dish and remaining tops enchiladas. the recipe before you start–we promise it will be time • Prepare a casserole dish with