Make enchilada sauce, reserve.
Tear apart 1-2 cups cooked chicken (we buy rotisserie chickens), and sprinkle the following over the chicken shreds:
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican Spice Blend
Add and stir:
1 C frozen corn
4 canned chipotle chilies (you can remove the seeds to lower the heat)
1-5 serrano chiles (you can remove the seeds to lower the heat)
Add 28 oz of canned stewed tomatoes, saute 1 minute
Add shredded chicken and other veggies into pan and stir to combine and heat.
Soften tortillas in the microwave. Coat the bottom of a pyrex pan with one scoop of enchilada sauce. Dip tortillas into enchilada sauce, then fill with 1/4 C of the chicken/veggie mixture. Fold the tortilla around the mixture, seam side down in the pan. Pour over remaining enchilada sauce, top with grated cheddar cheese.
Bake at 350 F for 15 minutes.
Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans, or green rice.