1: Add oil to a saucepan. Sauté onions until soft. Add spices and mix. Add tomato paste and whisk in broth. Bring to a simmer until it reduces a bit. Remove from heat and set aside.
2: Add chicken to a medium-high heat pan. Season and cook until done. Remove and set aside.
3: Sauté corn until lightly charred. Add tomatoes and cook until softened. Add garlic and spices. Mix together. Add chicken, diced tomatoes, and 1.5 cups enchilada sauce. Add half cheese, mix, and heat through.
4: Sprinkle remaining cheese on top and bake in the oven under the broiler until cheese is golden brown.
5: Serve and enjoy!
