Chicken Enchiladas

• 2 cups (15 ounces) grilled chicken or shredded rotissetie chicken

• 1/2 teaspoon smoked paprika

• 1 teaspoon cumin

• 1 teaspoon garlic powder

• 1 teaspoon sazon

• 1 tablespoon fresh minced cilantro

• 1 tablespoon extra virgin olive oil

• 1 cup finely diced red onion

• 1 tablespoon minced garlic

• 1/2 cup corn

• 1/4 cup finely diced green chile peppers

• 1 tablespoon finely diced diced chipotle peppers

• 1 (14 ounce) can drained stewed tomatoes

• 1/2 teaspoon flour

• 1 cup shredded Mexican cheese

• 1 1/2 cups red enchilada sauce

• 6 burrito size tortillas

• Sour cream, guacamole, cilantro and diced tomatoes for topping

Preheat oven to 375 F.

Put cooked and shredded chicken in a large gallon bag and top with paprika, cumin, garlic powder, sazon and cilantro. Seal bag and shake to coat chicken in seasoning.

In a large nonstick sauce pan over medium heat sauté onion in olive oil for 5 minutes until translucent then add minced garlic and sauté 1 additional minute.

Stir in corn and chiles and cook for another minute.

Add stewed tomatoes and break apart with wooden spoon.

Stir in your chicken and continue to cook over medium heat for another couple minutes.

Dust with flour to help filling set. Turn off heat.

Microwave tortillas covered in damp paper towel 30 seconds to soften them.

Coat the bottom of a 9x13 baking dish with 1/2 cup enchilada sauce.

Fill a smaller shallow dish like a pie dish with another 1/2 cup of enchilada sauce. Dip each tortilla into the sauce to lightly coat the inside then fill up with 5 ounces or about 1/4 cup chicken mixture.

Roll up and place seal side down in 9x13 baking dish.

Repeat with remaining 5 tortillas and cover with 1/2 cup more of sauce and shredded cheese.

Bake 30 minutes. remove from heat and drizzle with sour cream, tomatoes, cilantro and guacamole if you want to!

Recipe can be doubled easily.