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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.

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