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1
Preheat oven to 350 degrees .
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2
In a large saucepan, heat the olive oil.
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3
Cook the onion and bell peppers over moderate heat until soft and translucent, about 5 to 7 minutes.
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4
Add the garlic, jalapeno, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute.
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5
Stir in the tomatoes and remove from heat.
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6
Blend the mixture in a food processor or blender until smooth.
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7
Return the tomato to heat, and bring to a simmer.
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8
Add the chicken breasts and cook, covered, for 10 minutes.
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9
Flip the chicken breasts, cover and cook for 10 minutes, until the chicken is no longer pink and cooked through.
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10
Transfer the chicken to a cutting board and use two forks to shred it.
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11
In a large bowl, combine the chicken with the corn, 1/2 cup of the tomato sauce and 1/2 cup of the cheese.
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12
Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 15 to 20 seconds.
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13
Spread a thin layer of sauce on the bottom of a 4-by-eight-inch glass baking dish.
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14
Arrange the tortillas on a work surface.
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15
Divide the chicken mixture between the two tortillas.
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16
Roll up the tortillas and arrange in the baking dish.
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17
Top the enchiladas evenly with the remaining sauce.
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18
Sprinkle the tops of the enchiladas with the remaining 1/4 cup of cheese.
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19
Bake for 15 to 20 minutes, until the enchiladas are hot and the cheese is melted.
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20
Serve warm with sour cream, cilantro and jalapenos.
