Chicken Taco Stuffed Shells

Preheat the oven to 350°F.
Heat the oil in a large sauce pan over medium heat. Add the onions and cook until they are transparent. Set aside.
Empty the can of tomato sauce into a bowl and add diced garlic, cumin, chili powder and oregano. Mix until well combined.
Add the can of enchilada sauce to the onions in the pan. Stir in tomato sauce mixture and add the chicken breasts to the pan. Cover and simmer for 20 minutes on medium/low heat until the chicken has reached an internal temperature of 165 F.
Cook 1 box of jumbo pasta shells according to directions on box.
When the chicken is cooked, shred the chicken. Add the chicken to a medium bowl and add the beans and corn and combine.
Place a thin layer of the enchilada sauce mixture from the frying pan into the casserole dish and spread it around.
Add the cooked pasta shells to the pan and stuff with the chicken, bean and corn mixture. Top each shell with enchilada sauce mixture from the frying pan.
Top with shredded cheese.
Bake in a 350 degree oven for 20 minutes.