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Ingredients
3 | tablespoons | vegetable oil |
1 1⁄2 | pounds | skinless boneless chicken breast |
Salt and pepper | ||
2 | teaspoons | cumin powder |
2 | teaspoons | garlic powder |
1 | teaspoon | Mexican Spice Blend |
1 | red onion chopped | |
2 | cloves | garlic minced |
1 | cup | frozen corn thawed |
5 | canned whole green chiles seeded and coarsely chopped | |
4 | canned chipotle chiles seeded and minced | |
1 | (28-ounce) can | stewed tomatoes |
1⁄2 | teaspoon | all-purpose flour |
16 | corn tortillas | |
1 1⁄2 | cups | enchilada sauce canned |
1 | cup | shredded Cheddar and Jack cheeses |
Garnish: chopped cilantro leaves chopped scallions, sour cream, chopped tomatoes |
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