chicken enchiladas

I cheated by using a can of enchilada sauce. I had it in the cupboard and figured I should use it. Anyway, this was extremely tasty.

2 tablespoons olive oil
3 skinless boneless chicken breasts
Salt and pepper, to taste
3 teaspoons cumin powder
2 teaspoons garlic salt
2 cloves garlic, minced
1 cup frozen corn
4 chipotle chilies, canned in adobo
1 15 oz can diced tomatoes, drained
1 cup Cheddar cheese, shredded
6 corn tortillas
1 15 oz can green enchilada sauce

Coat large skillet with oil. Season chicken with garlic salt, pepper, and cumin. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Remove chicken to a platter, allow to cool.
Saute garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add tomatoes, saute 1 minute. Add more cumin.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to skillet, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 9 inch glass baking dish with a a small amount of enchilada sauce. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree oven until cheese melts.