Chicken Enchiladas

INGREDIENTS

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