Ingredients:
Chicken filling:
1 tablespoon canola or vegetable oil
1 medium onion, peeled and diced
1 clove garlic, crushed
4 chicken breasts, boneless, skinless
2 cups chicken broth. low sodium
1/2 teaspoon dried oregano
1 (8 oz) canned corn, drained

Sauce:
1 (10 oz) can Enchilada sauce
1 (10 oz) can Tomato sauce
salt and pepper to taste
3 cups grated cheese, e.g., Mexican blend or Monterey jack
8 flour tortillas

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Prepare chicken:  Heat oil in a large frying pan (with lid) and cook onion and garlic until golden brown.
3. Add the chicken breasts, broth and oregano, bring to a simmer.  Cover with lid and cook for approx.10 minutes or until cooked.  Strain chicken and onion, reserving any remaining broth into a bowl. Set aside to cool.
4. Pull the chicken breasts apart by hand into shredded strips.  Mix with cooked onion and corn.
5. Prepare sauce:  Combine the enchilada sauce with the tomato sauce and any remaining broth,
   season with salt and pepper to taste.
6. Assemble:  Grease a 9 x 13 inch baking dish with non-stick spray and cover bottom with one cup sauce.
7. Place tortillas on plate and microwave for 30 seconds until softened.
8. Spoon 1/4 cup chicken mixture in each tortilla and lightly sprinkle with cheese . Fold over filling, place  enchiladas in dish with seam side down. Top with remaining enchilada sauce and cheese.
9. Bake for 15 - 20 minutes until cheese melts.