Chicken Enchiladas

3 tablespoons vegetable oil
salt and pepper
1 ½ pounds skinless boneless chicken breast
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded & coarsely chopped
4 canned chipotle chiles, seeded & minced
one 28 oz can stewed tomatoes
½ teaspoon all purpose flour
16 corn tortillas
1 ½ cups enchilada sauce, canned
1 cup shredded cheddar & jack cheese
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 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, allow it to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, sauté 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté pan, 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 13×9 inch pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon ¼ cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Serves 16 enchiladas, 8 servings.