Mexican: Chicken Enchiladas 05 by Recipe Cottage

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	Chicken Enchiladas 05

		Chicken Enchiladas 4 skinless, boneless chicken breasts 3/4 cup bottled salsa 2 Tbsp olive oil 2 Tbsp fresh lime juice 2 Tbsp tequila 2 garlic cloves, minced 3 (1/4-inch-thick) slices red onion 1 lg. green bell pepper, sliced 2 Tbsp vegetable oil 5 Tbsp butter, divided 4 ounces chopped green chilies 1/4 cup flour 1 Tbsp chili powder 1/2 t. coriander 1/2 t. cumin 2 1/2 cup chicken broth 1 cup sour cream 1 1/2 cup shredded Monterey Jack cheese, divided 8 flour tortillas Combine chicken, salsa, olive oil, juice, tequila, garlic, onion and bell pepper. Marinate in refrigerator at least 2 hours, turning every 30 minutes. Remove chicken from marinade. Heat vegetable oil in skillet; brown chicken. Remove from heat, let cool, then chop chicken into small cubes. Remove onion and bell pepper from marinade, reserving marinade. Chop onion and bell pepper. Melt 2 Tbsp butter; saute onion and bell pepper until softened. Place in a bowl; stir in chicken and chilies. Set aside. Melt remaining butter in pan; blend in flour, chili powder, coriander and cumin. Whisk in broth. Cook, stirring, until sauce boils. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture. Preheat oven to 350F. Pour reserved marinade into skillet; bring to a boil. Dip each tortilla into marinade to soften slightly. Spoon chicken mixture down center of each tortilla. Roll up tortillas and arrange in a 9x13 pan. Drizzle remaining sauce and marinade over tortillas. Sprinkle with remaining cheese. Bake, uncovered, 25 minutes or until hot.