Baked Chicken Enchilada's

400g chicken tenderloins
1/2 cup grated cheese
125g corn kernels
300g tub of sour cream

1 onion diced
1/2 green capsicum diced
2 tins tomato's
1/4 tsp chili flakes
2 garlic cloves crushed
1 tsp cumin

12 mini corn tortillas
1/2 cup tasty cheese
1/2 cup mozzarella cheese
2 shallot's finely chopped

Cook chicken with salt and pepper.  Set aside to cool.  In the same pan add diced onion and diced capsicum and lightly fry.  Add cumin powder and both tins of tomato's and garlic and tsp salt.  Simmer for 10-15 minutes.

Shred the chicken and mix in a bowl with 1/2 cup cheese, corn and sour cream.

Put 12 tortillas in the microwave for 1 minute stacked on top of each other.  Line the bottom of a baking dish with some tomato mixture.  Put 2 tbls of chicken mixture in each tortilla and roll up.  Put face down in baking dish.  Then add the rest of the tomato mixture over the top and sprinkle over the top the rest of the cheeses.

Bake at 180 for 20 minutes.  Once cooked sprinkle over the top the chopped shallots and serve.