3 Tbsp. olive oil, divided
1 red onion, cut into 1/4-in. dice
2 tsp. ground cumin
4 cloves fresh garlic, minced
5 canned whole green chilies, coarsely chopped
4 canned chipotle peppers, coarsely chopped
1 c. frozen corn kernels, thawed
1 28-oz. can Mexican-style stewed tomatoes, drained and coarsely chopped (reserve the liquid to combine with the enchilada sauce)
1 1/2 lbs. cooked chicken meat, shredded
8 large corn tortillas
1 1/2 c. prepared enchilada sauce
1/2 c. cheddar cheese, coarsely grated
1/2 c. Jack cheese, coarsely grated
garnish: chopped fresh cilantro, chopped scallions, finely diced tomatoes and sour cream
Preheat a 5-qt. sauté pan on medium-high heat until the rim of the pan is hot to the touch. Add 2 Tbsp. olive oil and heat for an additional minute.
Add the onion, cumin and garlic. Sauté until the onion is translucent.
Add the chilies, peppers, corn and tomatoes and heat through.
Add the cooked chicken and heat through.
Preheat the oven to 350°F/180°C.
To assemble the enchiladas, oil the interior of a 9x13-in. rectangular baker with 1 Tbsp. of olive oil. Pour 1/2 c. of the enchilada sauce mixture into the pan and spread it evenly along the bottom.
Place one of the tortillas on a work surface. Put 1/2 c. of the chicken mixture in the center of the tortilla. Spread the mixture over the diameter of the tortilla and then roll up. Place the enchilada seam side down in the baker. Repeat, using the remaining tortillas and filling.
Combine reserved canned tomato liquid with remaining enchilada sauce. Pour sauce mixture over the enchiladas. Sprinkle evenly with the grated cheeses.
Bake for 15 - 20 minutes or until the cheese is hot and bubbly.
Serve with Spanish-style rice and refried beans.