Chicken Enchiladas

Directions

1. Saute onions and garlic until tender.
2. Add corn and chilies. Stir well to combine.
3. Add canned tomatoes, saute 1 minute.
4. Add pulled chicken, cumin powder, and garlic powder. Combine with vegetables. 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.
7. Using a large shallow bowl or pan, dip each tortiall in enchilada sauce to lightly coat.
8. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place in pan with seam side down.
9. Top with remaining enchilada sauce and cheese.
10. Bake 15 minutes in a preheated 350 degree oven until cheese melts.
11. Garnish with cilantro, sliced scallions, and chopped tomatoes before serving.