Okay, here’s my excellent, crowd-pleasing, gringo enchiladas. They’re REALLY good. Makes enough for about 6 people, or 4 people with some leftovers. They’re good on their own or you can serve with rice and beans.
1 medium onion, chopped
1 tablespoon butter
1 1/3 pounds chicken breasts
1 1/2 teaspoons dried oregano
1 1/2 teaspoons chili powder
12 6-8 inch tortillas
2 cloves of garlic, minced
3 tablespoons vegetable oil
2 cups salsa of your choice
1 1/2 teaspoons dried cumin
2 cups frozen corn
Rinse chicken breast in cold water, pat dry and wrap individually in aluminum foil. Place chicken in a baking dish and bake at 400 degrees for 20 minutes. Remove from oven; open packets to cool chicken. Put chicken in a food processor and shred till fine. Refrigerate till ready to mix in.
Sauté onion and garlic in 2 tablespoons of oil till soft. Stir in salsa, oregano, chili powder, and cumin. Bring to a boil and simmer for 5 minutes. Add chicken. In another skillet, cook corn in remaining tablespoon of oil and 1 tablespoon of butter. Sauté until soft, about 2 minutes. Add in with the other mixture
Spread a bit of the mixture on bottom of baking dish to keep tortillas from sticking. Scoop even amounts of mixture into tortillas topping with a dollop of sour cream and a sprinkle of shredded cheese. Place seam-side down in baking dish. Save a bit of the mixture to spread on top of the enchiladas and then top with a thin layer of shredded cheese.
You can serve black or pinto beans on the side or you can add a can of beans into the mix while mixing on the stovetop.
Cook 20-30 minutes at 350 degrees.