The other day Kristen said we should have some enchiladas for supper. That sounded like an excellent idea so I came up with my own version of this classic. These turned out excellent and I am glad I wrote down the ingredients and directions! The chicken is an important part so I thought I better grill the breasts on the Traeger for some flavor.
Season the chicken with olive oil, salt and pepper. Grill over medium heat for about 30 minutes or until the internal temp is 165 degrees. Remove from grill and let cool. I grilled some fresh sweet corn at the same time to use in the filling as well.
Meanwhile grab up the rest of the ingredients and get started. Here is what you will need:
- 1/2 small onion
- 1 clove garlic, chopped
- 1 can diced green chiles
- 1 can red enchilada sauce
- cut the corn off 2 ears of the grilled sweet corn
- shredded cheese
- sour cream
- 1 teaspoon cumin
- 8 corn tortillas
- cojita cheese
- salt
- pepper
Heat a sauce pan over medium heat and add 2 tablespoons of olive oil. Add the onions and green chiles, saute for about 5 minutes. Add the corn and diced chicken and cook for a few minutes more. Finally add the garlic and cook for one minute. Remove from heat.
In a large bowl add the ingredients from the saute pan. Add cheese and sour cream. Season with cumin, salt and pepper. Stir to combine. Now let’s assemble the enchiladas.
Grease an 11 x 7 baking dish and pour in come of the enchilada sauce, about a 1/4 inch deep. Pour more of the sauce in a large bowl. This will be used to dip the corn tortillas in before rolling. Add a tablespoon or so of the filling to the tortilla. Roll up tight and place in baking dish. Continue with the other 7 tortillas.
With all the enchiladas in the pan, top with remainder of the enchilada sauce. top with shredded cheese and bake at 350 degrees for 30 minutes. Remove from oven and let stand 10 minutes. To serve, place enchiladas on a plate and top with some crumbled cojita cheese. Enjoy!!