Enchiladas

Ingredients

• 2 lbs chicken breast
• 12-14 flour tortillas
• 3 tbsp olive oil
• 1/2 cup chopped onions
• 1/2 cup sweet green pepper, chopped
• 4 garlic cloves, chopped
• 1 jalapeno pepper, chopped
• 1 cup tomato sauce
• 1/2 cup sour cream
• 1 cup chicken broth
• 1 1/2 cups Mexican blend shredded cheese
• 3 additional garlic cloves, chopped
• 1 jalapeno, chopped
• 1 tbsp smoked paprika
• 1 tbsp cumin powder
• 1 tbsp cayenne pepper
• 1 tbsp oregano
• 1 tbsp garlic powder
• 1 tbsp salt
• 1/4 cup parsley, chopped (garnish)

Steps

1. 1

   Mix all spices; season the chicken with half and chill 30 minutes.

2. 2

   Sear chicken in olive oil over medium-high for 3-4 minutes per side; cool and shred.

3. 3

   In the same pan add vegetables, chicken, 1/2 cup sour cream, 1/2 cup tomato sauce, and 1/2 cup cheese. Mix and let cool.

4. 4

   Sauce: whisk 2 tbsp olive oil, 2 tbsp flour, remaining spices, 1 cup broth, and 1/2 cup tomato sauce; cook 2 minutes.

5. 5

   Spread 1/2 cup sauce in a 9x13 dish. Add 1/4 cup filling to each tortilla, roll, place seam-side down, top with sauce and cheese.

6. 6

   Bake at 350F for ~20 minutes until bubbly; rest 5 minutes before serving.