INGREDIENTS
1
canned chipotle chiles
28 oz
canned tomatoes
1 tsp
chili powder
16
corn tortillas
2 tsp
cumin powder
1 1/2 cups
enchilada sauce
1/2 tsp
flour
1 cup
frozen corn
2 cloves
garlic
2 tsp
garlic powder
1 tsp
oregano
1
red onion
8 servings
salt and pepper
1 cup
shredded cheese
1 1/2 lb
skinless boneless chicken breast
3 tbsp
vegetable oil