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1
Heat oven to 375F.
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2
Spray 13x9-inch baking dish with no-stick cooking spray; set aside.
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3
Melt 2 Saute Express squares in 10-inch nonstick skillet over medium heat.
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4
Add chicken; cook 13-18 minutes or until chicken reaches 165F and juices run clear when pierced with fork.
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5
Remove chicken from skillet.
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6
Melt remaining Saute Express square in same skillet.
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7
Add tomato paste; whisk in chicken broth until sauce is smooth.
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8
Stir in chili powder and cumin.
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9
Bring sauce to a boil.
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10
Reduce heat to low.
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11
Cook 8 minutes or until thickened.
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12
Shred chicken using 2 forks; place into bowl.
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13
Add 1 cup shredded cheese, corn and chiles; mix well.
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14
Dip tortilla in enchilada sauce, removing excess sauce.
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15
Place about 1/3 cup chicken mixture in center of 1 tortilla.
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16
Roll up tortilla; place into prepared dish, seam-side down.
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17
Repeat with remaining chicken mixture and tortillas.
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18
Pour remaining sauce over enchiladas.
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19
Cover with aluminum foil.
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20
Bake 15 minutes or until heated through.
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21
Uncover; sprinkle with remaining cheese.
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22
Continue baking, uncovered, 3-5 minutes or until cheese is melted.
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23
Sprinkle with cilantro before serving.
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24
*Substitute 6-inch flour tortillas.
