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1
Coat large saute pan with oil.
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2
Season chicken with salt and pepper.
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3
Brown chicken over medium heat, allow 7 minutes each side or until no longer pink.
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4
Sprinkle chicken with cumin, garlic powder and Mexican spices before turning.
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5
Remove chicken to a platter, allow to cool.
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6
Saute onion and garlic in chicken drippings until tender.
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7
Add corn and chiles. Stir well to combine.
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8
Add canned tomatoes, saute 1 minute.
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9
Pull chicken breasts apart by hand into shredded strips.
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10
Add shredded chicken to saute pan, combine with vegetables.
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11
Dust the mixture with flour to help set.
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12
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable.
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13
Coat the bottom of 2 (9 x 13) pans with a ladle of enchilada sauce.
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14
Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat.
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15
Spoon 1/4 cup chicken mixture in each tortilla.
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16
Fold over filling, place 8 enchiladas in each pan with seam side down.
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17
Top with remaining enchilada sauce and cheese.
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18
Bake for 15 minutes in preheated 350 degree oven until cheese melts.
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19
Garnish with chopped cilantro, chopped scallions, sour cream and chopped tomatoes before serving.
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20
Serve with Spanish rice and beans.
