Chipotle Chicken and Corn Enchiladas

Ingredients

• 2 cups cooked chicken breasts, shredded
• 1- 15 1/4 ounces can whole kernel corn, drained
• ½ cup Bella Sun Luci Sun Dried Tomatoes Julienne Cut with Zesty Peppers, diced
• 1-8 ounces cream cheese, softened
• ¼ cup cilantro, finely chopped (reserve 2 tablespoons for garnish)
• ½ tsp chili powder
• ½ tsp garlic powder
• ¾ tsp salt
• ¼ tsp ground black pepper
• ½ lime juiced
• 1 cup Colby Jack cheese, shredded (reserve ½ cup for topping)
• 1 cup Monterey Jack cheese, shredded (reserve ½ cup for topping)
• 2 tbsp green onion, chopped
• ¾ cups sour cream, optional
• 1 lime cut into wedges, optional
• 12 corn tortillas
• 2 tbsp flour
• 2 tbsp vegetable oil
• 1 tsp chili powder
• ½ tsp cumin
• ¼ tsp onion powder
• ½ tsp salt
• 1 cup Bella Sun Luci Sun Dried Tomato Chipotle Topper Sauce
• 1 cup chicken broth