Step 1

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and taco seasoning before turning. Remove chicken to a platter, allow to cool.

Step 2

Saute onion and garlic in the same pan until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Step 3

Shred chicken (I prefer using the mixer). Add shredded chicken to saute pan, combine with tomato and vegetable mixture.

Step 4

Coat the bottom of 2 (13 by 9-inch) pans with enchilada sauce. Dip each tortilla in enchilada sauce to lightly coat (optional). Spoon about 1/4 cup chicken mixture in each tortilla. Fold over filling and roll. Place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Step 5

Bake for 20 minutes in a preheated 350 degree F oven until cheese melts. Garnish before serving.

Step 6

If cooking from frozen, pull out the day before and allow to thaw before cooking or add 30-45 minutes to cook time and reheat from frozen.