Instructions
- Preheat oven to 400°F (200°C). Toss Roma Tomatoes, Yellow Onion, and unpeeled Garlic cloves with 1 tbsp Olive Oil. Roast for 20-25 minutes, or until tomatoes are softened and slightly charred.
- Season Chicken with 1 tbsp Olive Oil, 1 tsp Chili Powder, 1/2 tsp Smoked Paprika, 1/4 tsp Garlic Powder, 1/4 tsp Salt, and 1/8 tsp Black Pepper. Cook in a skillet until cooked through, then shred.
- Once roasted vegetables are cool enough to handle, squeeze the roasted garlic from its skin. Combine roasted tomatoes, onion, garlic, 1 tsp Chili Powder, 1/2 tsp Cumin, 1/4 tsp Oregano, and 1/4 tsp Salt in a blender and blend until smooth.
- In a bowl, combine shredded Chicken, 1 cup Monterey Jack Cheese, 1/2 cup Pepper Jack Cheese, 1/2 cup Diced Onion, and 1/4 cup Diced Jalapeño.
- Warm Corn Tortillas slightly to make them pliable. Fill each tortilla with about 1/2 cup of the Chicken Filling and roll up tightly.
- Pour the roasted tomato Sauce into the bottom of a 9x13 inch baking dish. Place the enchiladas seam-side down in the dish.
- Bake for 20-25 minutes, or until bubbly and heated through.
- Garnish with Sour Cream and Chopped Cilantro before serving.
