In the Kitchen: spicy chicken enchiladas

I think it's pretty obvious I've got a real obsession with Mexican food. See here if you don't believe me! It might not be normal that I could easily eat something mexican-ish every day of the week! My quest for simply great Mexican food led me here. I've tried countless chicken enchilada recipes and haven't been able to quite achieve the taste I want. This one, is the best I've made. Really delicious. It's a Tyler Florence recipe from Food Network.com (and has a 5-star rating on their site).

Ingredients:
- Few tablespoons olive oil
- 1 & 1/2 pounds skinless boneless chicken breast
- Salt and Pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoons Mexican spice blend
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn
- 5 canned whole green chiles (I used jalapenos, hence the "spicy" in the title!)
- 4 canned chipotle chiles, seeded and minced
- 1/2 can stewed tomatoes
- 1/2 teaspoon flour
- 16 corn tortillas
- 1 & 1/2 cups enchilada sauce (canned)
- 1 cup shredded Cheddar and Jack cheeses
- Garnishes, cilantro, scallions, sour cream and anything else that sounds good!

First things first, get those chicken breasts cookin'! Season them with salt and pepper. Before turning the chicken sprinkle with cumin, garlic powder and Mexican spices. When the chicken is done, remove to a plate and let cool.

Now it's time to get the filling together. Saute onion and garlic in chicken drippings until tender. Add the corn and chiles. Add the canned tomatoes. The original recipe calls for 1 can, but I don't care for really sauce-y, tomato-y sauce, so I used very few. Stir all this together well.

Pull chicken breasts apart and "shred." Add chicken to the saute pan with the vegetables. Sprinkle flour over the pan to set the filling. You can also preheat the oven to 350 now.

Now it's time to get the tortillas ready to be filled. Take a stack of tortillas and wrap them in a damp paper towel. Heat in the microwave for 30 seconds. Spread some of the enchilada sauce into two 13x9 inch pans. Also, fill a low shallow bowl with sauce for dipping the corn tortillas in. Spoon some of the chicken mixture into each tortilla, wrapping up and placing seam side down in the pans. Now pour sauce over the enchiladas in the pan. (I noticed a lot of people on foodnetwork.com were ticked Tyler used canned sauce, personally I like canned enchilada sauce! Hey, the rest is still homemade.)

I had way too much food for just me, but the tortillas fit perfect in little ziploc square containers. I covered in sauce and froze a few. I will add the cheese when I take out to cook.

OK, one more step before putting these guys in the oven. Generously sprinkle cheese over the top. Yum.

Bake in the oven at 350 for 15 minutes. While baking, whip up some guacamole. I just can't have homemade enchis without the guacamole! Don't these look good? Fresh out of the oven. Sadly, this picture is actually making me hungry!

I served with blue corn chips, guac and sprinkled the enchiladas with cilantro and scallions. Another delicious Mexican dinner!

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And Tasty Tuesday Parade at Beauty and Bedlam!