1 1/2 lbs. skinless boneless chicken breast
salt and pepper
2 t. cumin powder
2 t garlic powder
1 red onion, chopped
1 cup frozen corn, thawed
1 (28 oz) can stewed tomatoes
1/2 t. flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 c. shredded cheddar cheese
Directions:
Coat large saute 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 and garlic powder before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. Coat the bottom of 2 (13 by 9 inch) 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. Top with remianing enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350ยบ oven until cheese melts.
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