For The Enchilada Sauce:

1. Combine oil, cornstarch, chili powder and cumin and cook 2-3 minutes, or until fragrant.
2. Add garlic powder, onion powder, kosher salt, and chipotle chili. Stir to combine.
3. Add tomato sauce and water/broth and bring to a simmer.
4. Cook 8-10 minutes, or until thickened and set aside. Taste and stir in more salt or chipotle chili, as desired. 
5. Enchilada Sauce can be made 2-3 days in advance and stored in the refrigerator up to 4 days. 

For The Chicken Enchilada Skillet:

1. Preheat The Oven. Start by preheating the oven to 400 degrees F.
2. Slice The Tortillas. Stack the corn tortillas and cut them into 1/2 inch strips. Then cut the strips into thirds. (Each piece will be about 1/2 inch wide and 2 inches long)
3. Sauté The Onion. In a large skillet, heat oil over medium heat and add the onion. Saute 3-4 minutes, or until the onion begins to soften.
4. Add Spices & Chiles. Then, add chili powder, cumin, salt, garlic, and green chiles. Stir to combine and cook 1 minute more.
5. Stir In Chicken. Add the shredded chicken and stir to coat with the seasonings and chiles.
6. Add Corn & Black Beans. Next, stir in the black beans and corn, stirring to combine.
7. Pour In Enchilada Sauce. Then, pour about 2 cups of the enchilada sauce over the chicken and vegetables.
8. Add Tortilla Strips & Cilantro, then stir until everything is well coated and distributed. (Try to separate the tortilla strips when you can so they don’t clump together.) Cook 3-4 minutes, or until mixture comes to a simmer.
9. Cover With Shredded Cheese. Turn off the heat and sprinkle the cheese over the surface of the chicken and veggies mixture.
10. Bake. Transfer the skillet to the oven and bake at 400 degrees for 10-15 minutes, or until the sauce is bubbling and the cheese is melted.
11. Serve. Scoop into bowls and serve with your favorite toppings.