Directions:

Preheat oven to 350 degrees F

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

Saute the onion and garlic in the chicken drippings until tender. Add corn and chilies; stir well to combine. Add tomatoes and saute 1 minute.

Shred the chicken breasts with two forks. Add shredded chicken to the pan and combine with the vegetables. Dust the mixture with flour to help set.

Microwave the tortillas on high for 30 seconds. This softens them and makes them more pliable.

Cover the bottom of 2 (9x13- inch) pans with a small amount of enchilada sauce. Pour the remaining enchilada sauce into a large shallow bowl and dip each tortilla in the sauce to lightly coat. Spoon 1/4 cup chicken mixture down the middle of each tortilla. Fold the tortilla over filling and place 8 enchiladas in each pan with the seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes until the cheese melts. Garnish with cilantro, scallions, sour cream and chopped tomatoes before serving.