Chicken Enchiladas

Preheat oven to 350 degrees F (180 degrees C).

Season the Chicken Breasts (2) with Chili Powder (1 tsp), Ground Cumin (1/2 tsp), Onion Powder (1 tsp), McCormick® Garlic Powder (1 tsp), Fresh Oregano (1/4 tsp), Salt (to taste), and Ground Black Pepper (to taste).

In a large saucepan over medium heat, add the Enchilada Sauce (2 1/4 cups). Place the seasoned chicken over top, cover, and cook for 10-15 minutes.

Turn the heat off and remove the chicken. Using 2 forks, shred the chicken breast and transfer it to a bowl. Add Canned Mild Diced Green Chiles (1/2 cup), Cream Cheese (2/3 cup), Shredded Mexican Cheese Blend (1/2 cup), and Canned Sweet Corn (2 2/3 cups). Mix to combine. Add more Enchilada Sauce (1/4 cup) to your baking pan.

Heat up the White Corn Tortillas (12) in the microwave or over the stove for about 15 seconds. Place one tortilla on your work surface, add some of the chicken mixture, and roll it up. Place it in your baking pan and repeat the process until you finish with all of the chicken mixture.

Pour the desired amount of enchilada sauce on top of the enchiladas and then top with Shredded Mexican Cheese Blend (1 1/2 cups). Bake for about 30 minutes, or until the cheese is melted and bubbly.

Serve with sour cream, if desired. Enjoy!