• 3 tablespoon avocado oil
• 1 1/2 pound boneless skinless chicken breast
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoon ground cumin
• 2 teaspoon garlic powder
• 1 teaspoon Mexican spice blend
• 1 red onion chopped
• 2 clove garlic minced
• 1 cup frozen corn thawed
• 5 canned whole green chiles seeded and coarsely chopped
• 4 canned chipotle chiles seeded and minced
• 28 ounce canned stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortilla
• 1 1/2 cup canned enchilada sauce
• 1 cup shredded monterey jack cheese

For garnish:

• 1/4 cup fresh cilantro chopped
• 1/2 cup sour cream

Veggies pie

• 1 onion chopped
• 1 teaspoon avocado oil
• 1 clove garlic minced
• 14 1/2 ounce canned Mexican diced tomatoes
• 15 ounce canned pinto beans rinsed and drained
• 1 cup shredded cheddar cheese
• 4 ounce canned diced green chiles
• 1 jalapeno pepper seeded and chopped
• 3/4 teaspoon ground cumin
• 3/4 teaspoon chili powder
• 3 ounce canned pitted black olives or more, as needed

For the topping

• 1/2 cup all-purpose flour plus 1 tablespoon
• 1/2 cup yellow cornmeal
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup plain yogurt
• 2 teaspoon unsalted butter melted