Preheat oven to 350.
In large skillet, heat the oil and the add the ground chicken, chopped onion, chopped hot pepper, garlic powder, salt and pepper.
In small saucepan, add tomato paste, 2 cans worth of water and 1 can worth of chicken stock. Whisk together and add in the chili powder, ground cumin, garlic powder, onion powder, salt and pepper. Cook over medium-low heat until bubbles.
Remove from heat.
Once the ground chicken has cooked through, add 1 cup of the tomato/enchilada sauce and the 1 cup of cooked rice. Stir together. *Note: I always save leftover rice and freeze it. This is a perfect meal to use up some frozen rice!
Spread a few spoonfuls of the chicken and rice filling into the tortilla, roll up and place into baking dish.
Pour the remaining tomato/enchilada sauce over the top of the tortillas. Bake at 350 for 15-20 minutes.
Optional: Before baking, sprinkle the shredded cheese over the top of the enchilada sauce.
Cook frozen corn as directed on package instructions.
Serve Cheeseless Chicken Enchiladas with Corn.