Instructions
- Preheat oven to 350°F (175°C).
- Season Chicken with 1 tbsp Olive oil, 1 tsp Chili powder, 1/2 tsp Smoked paprika, 1/4 tsp Garlic powder, and 1/4 tsp Salt. Cook in a skillet over medium heat until cooked through. Shred the chicken.
- To make the Sauce, heat 2 tbsp Olive oil in a saucepan over medium heat. Whisk in 2 tbsp All-purpose flour and cook for 1 minute. Gradually whisk in 2 cups Chicken broth and 1 cup Tomato sauce. Bring to a simmer, stirring constantly. Stir in 1 tbsp Chili powder, 1 tsp Cumin, 1/2 tsp Oregano, 1/4 tsp Garlic powder, 1/4 tsp Salt, and 1/8 tsp Cayenne pepper. Simmer for 10 minutes, or until thickened.
- Sauté 1/2 cup Diced onion and 1/4 cup Diced bell pepper until softened. In a bowl, combine shredded Chicken, 1.5 cups Monterey Jack cheese, 1 cup Sharp Cheddar cheese, sautéed onion, and sautéed bell pepper.
- Warm the Corn tortillas slightly to make them pliable.
- Spoon about 1/2 cup of the Chicken Filling into each tortilla. Roll up tightly and place seam-side down in a baking dish.
- Pour the Sauce evenly over the enchiladas.
- Bake for 20-25 minutes, or until bubbly and heated through.
- Top with Mexican crema and Chopped cilantro before serving.
