- 3 tbsp vegetable oil
- 1 ½ pounds chicken breast (boneless)
- Salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican Spice Blend
- 1 red chopped onion
- 2 cloves garlic, minced
- 1 cup frozen corn (thawed)
- 5 canned whole green chilies, seeded and chopped coarsely
- 4 canned chipotle chilies, seeded and minced
- 1 (28-ounce) can stewed tomatoes
- ½ teaspoon all-purpose flour
- 16 corn tortillas
- 1 ½ cups canned enchilada sauce
- 1 cup shredded Cheddar and Jack cheeses
Garnish
chopped cilantro leaves, chopped scallions, chopped tomatoes, sour cream