Vegetable oil 3 tbsp
Chicken breast 500 gm
Salt to taste
Black pepper to taste
Cumin powder 2 tsp
Garlic powder 2 tsp
Mexican spices 1 tsp
Garlic 2 cloves
Corn 1 cup
Green chilies 3
Chipotle chilies 4
Enchilada sauce 1/2 cup
Corn tortillas 6
Cheddar cheese 1 cup
Cilantro for garnish
Scallions for garnish
Sour cream for garnish
Tomatoes for garnish
Put chicken with salt and black pepper in pan and saute on medium flame until chicken in brown.
Then add cumin, garlic powder and Mexican spices.
Then take out chicken in platter and cool it.
Then saute onion and garlic until tender and add corn and chipotle chilies.
Now mix it nicely, add tomatoes and saute it more.
Then shred chicken with hands, put in pan, saute it more and combine with vegetables.
Bake tortillas in microwave for 30 seconds.
Spread enchilada sauce on bottom of 2 (13×9 inch) pan.
Then dip each tortilla in enchilada sauce.
Put 1/4 cup chicken mixture in each tortilla and fold it.
Then put in baking dish and top with remaining enchilada sauce and cheese.
Then bake for 15 minutes on 350 degrees C, garnish with cilantro, scallions, sour cream and tomatoes and serve.