3 tablespoons vegetable oil
1 1/2 lbs boneless skinless chicken breast
Freshly ground black pepper to taste
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican spice blend
1 red onion—chopped
2 garlic cloves—minced
1 cup frozen corn, thawed
5 canned whole green chilies
4 canned chipotle chilies
1 can stewed tomatoes (28 oz.)
1 cup shredded cheddar and Jack cheeses
16 corn tortillas
1 1/2 cups canned enchilada sauce
Coat large sautee pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allowing 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 and allow to cool.
Sautee onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes and sautee 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sautee pan and 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 (13x9) 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. Bake for 15 minutes in a preheated 350 degree oven until cheese melts. Garnish with cilantro, scallions, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.