Chicken Corn Enchiladas With Pico De Gallo Recipes

Steps:

• Mix first 8 ingredients of Meat Filling together until well mixed & set aside.
• In a medium size mixing bowl blend together the Sauce ingredients; the water, tomato paste, flour, 1 1/2 Tablespoon chili powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
• Microwave the sauce ingredients for 5 minutes then set aside.
• Lay one flour tortilla on a flat surface (I use a plate).
• Place about 1 1/2 - 2 Tablespoons Meat Filling along the edge of the tortilla closest to you.
• Sprinkle 1 -2 teaspoons of the two mixed cheese along top.
• Roll tortilla away from you ending when the tortilla is completely rolled.
• Place filled tortilla into a lightly greased baking pan so that the seam is on the bottom.
• NOTE--As you lay each enchilada down next to the previous one, place them close to the previous one so that they are side by side.
• Repeat rolling tortillas until all the meat filling is used up.
• Sprinkle half of the remaining cheese over the top of the rolled tortillas.
• Cover the tops and ends of all the tortillas with the Sauce.
• Sprinkle the remaining cheese over the top of the Sauce.
• Bake 30 min in a preheated 350 degree oven.

Steps:

• Chop 1/4 of the red onion and place in a small mixing bowl. Cut remaining onion into rough wedges and reserve for the chicken.
• Add tomato, jalapeno, garlic, and cilantro to the chopped onion. Add olive oil and 1/2 of the lime juice; stir mixture together and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Mix cayenne pepper, chile pepper, cumin, oregano, salt, and pepper together in a small bowl.
• Trim and clean chicken thighs. Lightly brush both sides with olive oil, then coat with the spice mixture.
• Heat remaining olive oil in a cast iron skillet over high heat until you can see steam coming up from the pan. Add chicken and sear on both sides until skin is crispy, 3 to 4 minutes per side. Remove from the heat. Sprinkle with reserved onion wedges and remaining lime juice.
• Place in the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Plate chicken and top with pico de gallo.

Steps:

• Lightly oil 15x10x2-inch glass baking dish.
• Mix first 6 ingredients and 1 cup cheese in medium bowl.
• Season chicken filling to taste with salt and pepper.
• Mix salsa and enchilada sauce in large bowl.
• Heat heavy medium skillet over high heat.
• Add 1 tortilla and cook until heated through, about 10 seconds per side.
• Brush tortilla with some of sauce mixture.
• Spoon 1/3 cup chicken filling into center of tortilla.
• Roll up.
• Place seam side down in prepared baking dish.
• Repeat with remaining tortillas, some sauce and remaining filling.
• (Can be made 1 day ahead. Cover and chill enchiladas and remaining sauce separately).
• Preheat oven to 350ºF.
• Spoon remaining sauce over enchiladas.
• Sprinkle with remaining 1 cup cheese.
• Cover with foil.
• Bake until heated through, about 35 minutes (or up to 45 minutes for refrigerated enchiladas).