Chicken Enchiladas


* 3 tablespoons vegetable oil
* 1 1/2 pounds chicken breasts
* salt and pepper to taste
* 2 teaspoons ground cumin
* 2 teaspoons garlic powder
* 1 teaspoon Mexican Spice Blend
* 1 red onion, chopped
* 2 cloves garlic, minced
* 1 cup frozen corn, thawed (optional)
* 5 canned whole green chiles
* 4 canned chipotle chiles
* 1 (28 oz) can stewed tomatoes
* 2 cups cheddar and jack cheeses, shredded
* 16 corn or flour tortillas
* 1 1/2 cups enchilada sauce
* cilantro, chopped
* sour cream

Heat oil in a medium saute pan. Season chicken with salt and pepper and brown for 7 minutes a side (until cooked). Sprinkle with cumin, garlic powder and Mexican Spices before turning. Remove chicken.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stire will. Add canned tomatoes and saute for 1 minute.

Shred chicken breasts and add to saute pan. Dust the mixture with flour.

Microwave the tortillas on high for 30 seconds. Coat the bottom of 2 13×9 inch pans with a ladle of enchilada sauce. In a 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 the remaining enchilada sauce and cheese. Bake for 15 minutes at 350 until cheese melts. Garnish with cilantro and sour cream.

Shannon & Michael’s Tortilla Soup


* 4 tablespoons corn oil
* 4-7 corn tortillas, coarsely chopped
* 6 cloves garlic, minced
* 1 tablespoon cilantro, chopped
* 1 cup onion, pureed
* 2 cups tomatoes, pureed
* 1 tablespoon ground cumin
* 2 teaspoons chili powder
* 2 bay leaves
* 4 tablespoons canned tomato puree
* 2 quarts chicken stock
* 1 teaspoon salt
* 1 teaspoon cayenne pepper
* 1 chicken breast, boiled and cut into pieces
* 1 avacado, peeled, seeded and cubed
* 1 cup cheddar cheese, shredded
* 3 corn tortillas, cut into strips and fried with butter and salt until crisp

Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and cilantro over medium heat until tortillas are soft.

Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook, stirring frequently, for 30 minutes.

Pour into warm soup bowls and garnish with chicken breast, avocado, shredded cheese and tortilla strips.