1-2 canned chipotle chiles with a little of their sauce, minced*
1 28-ounce can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce
1 cup shredded cheese, jack, cheddar etc would work!
Avocado, sour cream, green onion etc. for garnish (optional)
Instructions
Coat large saute pan with oil. Season chicken with salt and pepper and brown the chicken over medium heat- about 7 mins on each side. Sprinkle chicken with cumin, garlic powder, chili powder and oregano. Transfer chicken to a plate to cool.
Saute onion and garlic in chicken drippings until tender for about 5 minutes or until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes- breaking apart with a spoon if needed, saute 1 minute.
Shred the cooked chicken with your hands or two forks and add to the pan with the veggies- adding the flour to help thicken.
If needed- microwave the tortillas for 30 seconds to soften. (I used Trader Joe's 1/2 corn 1/2 wheat which are super soft.)
Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup of the 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 is melty. Garnish if desired before serving.
If cooking from frozen- bake for an additional 30 minutes or until heated through and melty.