5-Star Chicken Enchiladas with Tyler Florence | Food 911

Who could go wrong with corn tortillas smothered in chile sauce and stuffed with meat and cheese? Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today: http://food-network.app.link/download! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3aC8MNQ Suffering from food dilemmas? Food 911 to the rescue. From fallen souffles to overcooked chicken, Tyler Florence can help anyone get out of a sticky situation. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chicken Enchiladas RECIPE COURTESY OF TYLER FLORENCE Level: Intermediate Total: 1 hr 15 min Prep: 1 hr Cook: 15 min Yield: 16 enchiladas, 8 servings Ingredients 3 tablespoons vegetable oil 1 1/2 pounds skinless boneless chicken breast Salt and pepper 2 teaspoons cumin powder 2 teaspoons garlic powder 1 teaspoon Mexican Spice Blend 1 red onion, chopped 2 cloves garlic, minced 1 cup frozen corn, thawed 5 canned whole green chiles, seeded and coarsely chopped 4 canned chipotle chiles, seeded and minced 1 (28-ounce) can stewed tomatoes 1/2 teaspoon all-purpose flour 16 corn tortillas 1 1/2 cups enchilada sauce, canned 1 cup shredded Cheddar and Jack cheeses Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes Directions Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #Food911 #TylerFlorence #FoodNetwork #ChickenEnchiladas 5-Star Chicken Enchiladas with Tyler Florence | Food 911 | Food Network https://youtu.be/pkOBrqWgXFg