Place the chicken breast in a small-medium sized Crockpot. Top with diced onion, jalapeno, garlic, and seasonings. Cook on low setting for 6-8 hours until chicken shreds easily with a fork. Shred and reserve.

Steam corn for 5 minutes, then roast in grill pan or over open flame, then remove from cob.

Prepare all other optional fillings as desired.

In a medium saucepan heat oil over medium heat, add flour, smoothing and stirring with a wooden spoon.

Cook for 1 minute, then add chili powder and cook for 30 seconds.

Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes, stirring occasionally.

The sauce will thicken and smooth out. Adjust the seasonings, adding salt as necessary. Serve atop your favorite enchiladas.

In a large skillet, heat 1 Tbl. oil over medium heat. Add tortillas one at a time heating them on both sides just long enough to soften them.

Fill with a couple spoonfuls of chicken & onion mixture. Then add roasted corn and shredded cheese and/or your favorite ingredients.

Roll tortillas and place in a baking dish, seam side down. Continue until all tortillas have been filled.

Spoon enchilada sauce over top of tortillas and sprinkle with shredded cheese.

Bake for 15 minutes until cheese has melted and fillings are warmed through.

Serve with sour cream, sliced scallions, and cilantro leaves.