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Cheesy Chicken Enchiladas

3 Tablespoons Olive Oil
1- 1/2 pound Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
1 Tablespoon Cumin Powder
2 teaspoons Garlic Powder
1 Tablespoon Chili Powder
2 teaspoons Paprika
1 teaspoon Dried Oregano Leaves
1 Onion, Chopped
2 cloves Garlic, Minced
1 cup Corn Kernels
28 ounces, weight Canned Crushed Tomatoes
1 Tablespoon Flour
1 can (15 Oz. Size) Red Enchilada Sauce
10 Tortillas
2 cups Shredded Cheddar Cheese


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 (9x13-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 Networks Chicken Enchiladas by Tyler Florence.

Source: tastykitchen.com