Chicken Enchiladas – Five Little Chefs

Ingredients

• 2 Tbsp vegetable oil
• 2 cups shredded chicken
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend (see below)
• 1/2 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 3 whole green chiles, roasted, seeded and coarsely chopped
• 1 canned chipotle chile, seeded and minced
• 14 oz can stewed tomatoes
• 12 corn/flour tortillas
• 1 1/2 cups enchilada sauce
• 1 cup shredded cheddar and jack cheeses