chicken enchiladas

Directions

1. Saute onions, garlic till tender. Add corn and chilies.
2. Stir well to combine. Add canned tomatoes, saute 1 minute.
3. Add pulled chicken, cumin powder, garlic powder. Combine with vegetables.
4. Dust the mixture with flour to help set.
5. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable.
6. Coat the bottom of a 2 inch hotel pan with a ladle of enchilada sauce. Using a large shallow bowl, or pan, dip each torttilla in enchilada sauce to lightly coast.
7. Spoon 1/4 cup chicken mixture in each tortilla. Fold oven filling, place enchiladas in each pan with seam side down.
8. Top with remaining enchilada sauce and cheese melts. Garnish with cilantro, sliced scallions and chopped tomatoes before serving.