HEALTHY CHICKEN ENCHILADAS

Healthy Chicken Enchiladas (Tyler Florence, Food Network)

Bake 350 degrees for 15 minutes

3 T veg oil
1 1/2 pounds skinless boneless chicken breasts
Salt and Pepper
2 t cumin powder
2 t garlic powder
1 t Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 C frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped (alt: look for them already prepared, small can)
4 canned chipotle chiles, seeded and minced (alt: look for them already prepared, small can)
1 (28-ounce) can stewed tomatoes
1/2 t all-purpose flour
16 corn tortillas
1 1/2 C enchilada sauce, canned
1 C shredded Chedder and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
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Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 miutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
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Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
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Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the misture with flour to help set.
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Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 x 9 inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sause to lightly coat. Spoon 1/4 cup 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.
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Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with chilantro, scallio, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.