1. Preheat oven to 400 degrees Fahrenheit. In a large skillet, add 1 inch water (salted) and bring to a boil. Add chicken breasts, cover, and reduce heat to simmer for 5 minutes. Remove from heat and let chicken steam in skillet, covered for 15 minutes. (Make sauce while chicken is steaming.) Then shred the chicken with two forks.
2. While chicken is cooking, make sauce. In medium saucepan, heat olive oil over medium heat. Add tomato paste, flour, and spices and whisk for 1 minute. Reduce heat to simmer and cook for 8 minutes.
3. Pour 1 cup of enchilada sauce over shredded chicken. Add corn and green onions and mix well. Heat tortilla wraps between damp paper towels in microwave for 1 minute.
4. Fill tortillas with chicken mixture, roll up tortillas and place seam side down in baking dish. I used my pampered chef white covered baker and it worked well. Pour enchilada sauce over enchiladas and sprinkle cheeses on top. ( I did not use all of the remaining enchilada sauce but the nutrition facts label accounts for all of the sauce.)
5. Bake at 400 degrees for 15 minutes.
Enjoy!!
Source: 3 Scoops of Sugar