Cheesy Chicken Enchiladas

Heat oil in a large pan over medium heat. Season chicken with salt and pepper. Place in pan and cook over medium heat until no longer pink (about seven minutes on each side). Before turning, sprinkle half of the cumin, garlic powder, chili powder, paprika and dried oregano leaves over chicken; then, before removing from pan, sprinkle the chicken on the other side with the remaining spices. Remove chicken from pan and cool.

In the same pan, saute the onion and garlic until tender. Add corn and canned tomatoes, stir, and cook for a few minutes to heat through.

Cut the chicken breasts into strips. Add the chicken into the tomato mixture then stir in flour and cook for a minute or two until fully combined. Remove from heat. Preheat oven to 350 F.

Coat the bottom of a baking pan (9×13-inch) with a thin layer of the enchilada sauce. Spread about a tablespoon of enchilada sauce on a tortilla before adding some of the chicken mixture (about 1-2 tablespoons for each tortilla). Wrap the tortilla around the filling and place in pan with folded side down. Repeat with remaining tortillas and filling. Top with remaining enchilada sauce and cheese.

Bake at 350 F for about 15 minutes (until the cheese melts ). Serve hot with sour cream and fresh salsa.

Notes:
1. If corn is frozen, let it thaw before using.
2. See my recipe for fresh salsa on the related blog link!
3. Recipe slightly adapted from Food Network’s Chicken Enchiladas by Tyler Florence.