Creamy Jalapeno Lime Chicken Enchiladas

Creamy Jalapeno Lime Chicken Enchiladas

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Ingredients

Enchiladas
• 3 cups shredded chicken (about 2-3 chicken breasts, depending on size)
• 1 tablespoon butter
• 1 red bell pepper, diced
• 1 cup frozen corn
• 2 cups shredded Monterrey jack cheese, divided
• 1 cup shredded Colby jack cheese
• 10 flour tortillas
Jalapeno Lime Enchilada Sauce
• 2 tablespoons butter
• 1 jalapeno, seeded and finely minced
• 1/4 cup all-purpose flour
• 1 can (14.5 oz) low sodium chicken broth
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• juice of 1 lime
• 1/2 cup sour cream
Garnish
• diced avocado
• diced tomato
• cilantro
• sour cream

Instructions

• Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
• In a saute pan, melt butter over medium-high heat and add in bell pepper and frozen corn. Stir together and cook for 5-7 minutes, or until the vegetables are soft. Meanwhile, in a mixing bowl combine the shredded chicken and 1 cup of the Monterrey jack cheese. When vegetables are done, combine those with the chicken & cheese and mix together. Set aside.
• To make the jalapeno lime sauce: In a sauce pan, over medium high heat, melt the butter, add the jalapeno and let cook for 2 minutes. Sprinkle the flour over it and stir together with a wire whisk (or rubber whisk) for 1 minute. It will be thick. While whisking, slowly add in the can of chicken broth. Whisk until smooth and combined. Add in all the spices. Let cook, while whisking, until it is thick. About 5-7 minutes. Take off the heat and add the lime juice and the sour cream. Stir together until combined.
• Add 1/4 cup of the sauce into the shredded chicken mixture, and spread 1/4 cup sauce into the bottom of the baking dish.
• Assemble the enchiladas. Divide the chicken mixture among the 10 tortillas and roll up, seam side down, into the baking dish. When finished, pour the remaining enchilada sauce over and top with the remaining cheese.
• Bake, uncovered, for 30 minutes.
• Garnish with avocado, diced tomato, and sour cream.