Nancy’s Chicken Enchiladas *** these are so good Ingredients: 1/4 cup vegetable oil 3 pounds skinless boneless chicken breast Salt and pepper 1 heaping tbsp cumin powder 1 heaping tbsp garlic powder 1 large red onion, chopped 8 cloves garlic, minced 1-2 cup frozen corn, thawed 2 Cans of whole green chiles (4 ounces each) seeded and coarsely chopped 1 (28-ounce) can stewed tomatoes (mexican flavor if they have it) 8 10-Inch Flour tortillas 2 10-ounce cans of enchilada sauce 2 cup shredded sharp Cheddar and 2 Cup of Jack cheese and 1 cup of shredded mozzarella Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin and garlic powder before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand ...