- 1 lb. skinless, boneless chicken breast halves
- 1/2 cup flour
- 2 tsp. salt, divided
- 1/4 tsp. ground cumin
- 3-4 tbsp. butter, divided
- 1 medium onion, diced
- 1 small poblano pepper, diced
- 1 cup fresh corn kernels
- 2 cloves garlic, minced
- 1 (14.5 ounces) can diced tomatoes in juice
- 2 cups heavy cream
- 1/4 cup Red Rebel Spicy Hot Sauce
- 1/4 cup chicken broth or water
- 1 tsp. sugar
- 12 6-inch corn tortillas
- 2 cups shredded extra-sharp cheddar cheese
- 2 tbsp. chopped cilantro
Preheat oven to 375° F. Place chicken breast halves between sheets of plastic wrap and lightly pound to ¼ inch thick using a meat pounding mallet or rolling pin.
In a shallow dish, mix flour, 1 tsp. salt and cumin. Dredge the chicken breasts through the flour mixture and reserve excess. Over medium-high heat, melt 2 tablespoons in a large pan. Brown chicken just until cooked through, being careful not to brown the butter. Remove chicken from pan and tent with aluminum foil.
In the same pan, add 1 tablespoon butter and reduce heat to medium. Add onion, pepper, corn, garlic and 1 tablespoon of the reserved flour mixture to the pan and stir, scraping the browned bits from the bottom of the pan. Add 1 additional tbsp. of butter if desired. Cook until vegetables have softened, about 2 minutes. Add diced tomatoes with their juice, cream, Red Rebel Spicy Hot Sauce, broth or water, 1 tsp. salt and sugar. Stir and continue to cook until sauce has thickened about ½ minutes. Remove from heat.
Take reserved chicken and cut into ½ inch pieces. Add chicken to sauce along with 1 tbsp. chopped cilantro and stir to combine.
Line the bottom of a 9 X 12 inch baking dish with 4 tortillas. Spread half of the chicken mixture over the tortillas and top with 4 more tortillas. Repeat, ending with tortillas on top. Spread the cheddar cheese over the top and bake until heated through, about 10 to 12 minutes. If desired, brown cheese under broiler until golden, about 10 – 15 seconds.
Sprinkle on top with the remaining cilantro. Serve immediately.
Slice into 3” x 4” pieces. Serves 12.