Try these easy to make enchiladas with homemade sauce–you won’t go back to store-bought.
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1 Half Stick (1/4 cup) Land O Lakes® Butter
1 pound (16 ounces) boneless skinless chicken breasts
1 (12-ounce) can tomato paste
2 (14.5-ounce) cans chicken broth
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon finely chopped fresh garlic
2 cups shredded sharp Cheddar cheese
12 cup frozen corn niblets, thawed
14 cup chopped green chiles
1 tablespoon finely chopped fresh cilantro
STEP 1
Heat oven to 375°F. Spray 13x9-inch baking dish with no-stick cooking spray; set aside.
STEP 2
Melt butter in 12-inch skillet over medium heat until sizzling. Add chicken; cook 15-20 minutes or until chicken reaches 165°F and juices run clear when pierced with fork. Remove chicken from skillet; keep warm. Wipe out skillet.
STEP 3
Add tomato paste to same skillet; whisk in chicken broth until sauce is smooth. Stir in chili powder, cumin, salt and garlic. Bring sauce to a boil over medium-high heat. Reduce heat to low. Cook 8 minutes or until thickened.
STEP 4
Shred chicken using 2 forks; place into bowl. Add 1 cup shredded cheese, corn and chiles; mix well.
STEP 5
Dip tortilla in enchilada sauce, removing excess sauce. Place about 1/3 cup chicken mixture in center of tortilla. Roll up tortilla; place into prepared dish, seam-side down. Repeat with remaining chicken mixture and tortillas. Pour remaining sauce over enchiladas. Cover with aluminum foil.
STEP 6
Bake 15-20 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking, uncovered, 3-5 minutes or until cheese is melted. Sprinkle with cilantro before serving.
Read more about this recipe on Recipe Buzz® Blog.
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