Baked Chicken Enchiladas

Ingredients:

• 700 g boneless, skinless chicken breasts
• 3 tablespoons of vegetable oil
• 2 tsp ground cumin
• 2 tsp garlic powder
• 1 teaspoon Mexican spice mix
• 1 red onion, diced
• 2 cloves garlic, crushed
• 1 cup frozen corn, thawed
• 5 canned whole green chilies, seeded and coarsely chopped
• 4 canned chipotle peppers, seeded and finely chopped (optional)
• 1 can (800 g) of canned stewed tomatoes
• 0.5 tsp flour
• 16 corn tortillas
• 1.5 cups enchilada sauce, store-bought
• 1 cup grated cheddar and Monterey Jack cheese mixture
• Chopped cilantro leaves, chopped green onions, sour cream, chopped tomatoes, for serving

Preparation:

1. Grease a large skillet with vegetable oil. Season the chicken with salt and pepper. Cook over medium heat for 7 minutes on each side, until no longer pink. Before turning, sprinkle the chicken with cumin, garlic powder, and Mexican seasoning. Transfer the chicken to a platter and let it cool.
2. In the same pan (do not wash), sauté the onion and garlic until soft. Add the corn and chili peppers. Stir well. Add the canned tomatoes and cook for 1 minute.
3. Shred the chicken breasts into strips. Add the shredded chicken to the pan and stir in the vegetables. Sprinkle with flour to thicken the sauce.
4. Microwave the tortillas on high power for 30 seconds. This will soften them and make them more pliable. Spread a little enchilada sauce over the bottom of two 9x13-inch baking dishes and spread it evenly to coat the bottom.
5. Pour the remaining sauce into a shallow bowl and dip each tortilla into the enchilada sauce to lightly coat. Spoon 1/4 cup of the chicken filling onto each tortilla. Roll into a tube and place 8 enchiladas in each pan, seam side down. Top with the remaining enchilada sauce and sprinkle with cheese.
6. Bake for 15 minutes in a preheated oven at 350°F (175°C), or until the cheese is melted. Before serving, sprinkle with cilantro, green onions, drizzle with sour cream, and top with chopped tomatoes. Serve with rice and Spanish beans.