Chicken Enchiladas

Ingredients:

• 700 g skinless chicken breast fillet
• 1 cup grated Cheddar cheese or any of your favorite cheeses
• 1.5 cups canned enchilada sauce
• 3 tablespoons of vegetable oil
• Salt and pepper
• 2 tsp ground cumin
• 2 tsp garlic powder
• 1 teaspoon Mexican spice mix
• 1 piece of chopped red onion
• 2 cloves of crushed garlic
• 1 cup defrosted corn kernels
• 5 canned coarsely chopped green chilies, seeded
• 4 canned crushed smoked jalapeño peppers, seeded
• 1 can (800 g) of canned stewed tomatoes
• 1/2 teaspoon baking flour
• 16 pcs. corn tortillas recipe corn tortillas

For garnish:

• Chopped cilantro leaves, chopped green onions, sour cream, chopped tomatoes

Preparation:

1. Heat oil in a large skillet. Season the chicken with salt and pepper. Cook over medium heat for 7 minutes per side, until golden brown. Sprinkle the chicken with cumin, garlic powder, and Mexican seasoning. Transfer the chicken to a plate and let cool.
2. Sauté the onion and garlic until tender in the pan you used to fry the chicken. Add the corn and peppers. Stir well. Add the canned tomatoes and cook for another minute.
3. Use your hands to separate the chicken fillet into long strands. Place the meat in the pan with the vegetables. Add flour to help everything combine.
4. Microwave the corn tortillas for 30 seconds. This will soften them and make them more pliable. Pour into two baking pans. enchilada sauceUsing a large shallow bowl, lightly coat each tortilla in the sauce.
   
   In each flatbread Add 1/4 cup of the chicken mixture. Roll the tortillas into tubes and place 8 tubes, seam side down, in each skillet. Drizzle with the remaining enchilada sauce and sprinkle with cheese.
5. Bake for 15 minutes in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) until the cheese is melted. Before serving, top the enchiladas with cilantro, onion, sour cream, and chopped tomatoes. Serve with Spanish rice and beans.