INGREDIENTS
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1 ½ lbs skinless, boneless chicken breast
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3 tablespoons vegetable oil
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1 chopped red onion
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2 teaspoons cumin
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2 minced cloves garlic
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2 teaspoons garlic powder
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1 teaspoon Mexican spice blend
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16 corn tortillas
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4 canned chipotle chilies, minced and de-seeded
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1 cup shredded cheddar cheese
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½ teaspoon all purpose flour
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5 canned green chilies, chopped and de-seeded
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1 cup thawed corn
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28 oz can stewed tomatoes
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1 ½ cups enchilada sauce
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Salt and black pepper, to taste
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Chopped tomatoes, sour cream, cilantro and chopped scallions, for garnish (optional)