-
Preheat oven to 350 degrees F.
-
Place a large skillet over medium-high heat and once hot add oil.
-
Season chicken breast with salt and pepper and add to the skillet. Cook on each side for about 6-7 minutes, until no longer pink in the center. Transfer cooked chicken to a plate, cover with foil and set aside.
-
To the same pan, add diced onion and cook for 1 minute. Add minced garlic, stir and cook for another minute.
-
Add corn, beans, and chiles. Add chipotle peppers if using. Stir and cook for another minute. Add diced tomatoes and tomato paste, saute 1 minute. Add cumin and paprika.
-
Pull chicken breasts apart into shredded strips and add to the pan, stir to combine.
-
Microwave tortillas on high for 30 seconds to soften them.
-
Coat the bottom of 2 (9 by 13-inch) pans with about 1/2 cup of enchilada sauce.
-
Add about 2 tablespoons of enchilada sauce to each tortilla and lightly coat.
-
Spoon 1/4 cup chicken mixture onto each tortilla. Sprinkle the mixture with Mexican blend cheese. Fold over filling tightly, and place 8 enchiladas in each pan seam side down. Top with remaining enchilada sauce and sprinkle Mozzarella and Cheddar cheese on top.
-
Bake for 15-20 minutes in the preheated oven until cheese melts.
-
Garnish with cilantro, sour cream, and chopped tomatoes before serving.