Guatemalan Enchiladas

Name: Guatemalan Enchiladas
Ingredients: 4 chicken breasts; 1 can (20 oz.) enchilada sauce *I use Rosarita brand; 1 cup sour cream; 3 roma tomatos, diced; 1 1/2 bell peppers, diced (assorted colors); 1 jalapeno, chopped very fine; 1 clove garlic; 1 bunch cilantro, chopped fine; 1 packages queso ranchero cheese; 1 shredded cheese *I use mexican blend from Costco; 1 tsp cumin; 1 tsp oregano; 2 avocados (optional); 10 tortillas (6-12 depending upon size) *I like organic sun-dried tomato flavor

14 ingredients

13 steps

Ingredients

4 chicken breasts
1 can (20 oz.) enchilada sauce *I use Rosarita brand
1 cup sour cream
3 roma tomatos, diced
1 1/2 bell peppers, diced (assorted colors)
1 jalapeno, chopped very fine
1 clove garlic
1 bunch cilantro, chopped fine
1 packages queso ranchero cheese
1 shredded cheese *I use mexican blend from Costco
1 tsp cumin
1 tsp oregano
2 avocados (optional)
10 tortillas (6-12 depending upon size) *I like organic sun-dried tomato flavor

Directions

1

Boil the chicken breasts until cooked through.
2

Shred the chicken using a fork (this is the most time consuming part, but the shredded chicken is well worth the investment).
3

Mix the enchilada sauce, sour cream, garlic, cumin and oregano.
4

Set aside 1/3 of this mixture.
5

Then to the remaining 2/3, add the chicken, tomatos, bell peppers, cilantro and jalapeno.
6

Lightly coat the inside of the pan with a little of the 1/3 mixture.
7

Place a thin slice of Queso Ranchero and a scoop of the 2/3 mixture into a tortilla and roll it tightly.
8

Lay filled tortillas side by side in the pan.
9

Once the pan is full, spread the rest of the 1/3 mixture on top of the tortillas.
10

Top with shredded cheese.
11

Bake @ 325F for about 25 minutes.
12

Optional: Garnish with sliced avocados.
13

NOTE: Serve this dish with black beans and spanish rice