½ onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 tsp cumin
2 tsp chilli powder
1 package Frontera Red Chile Enchilada Sauce
1 cup crushed tomatoes
2 chicken breast
3 cups shredded cheese (I like Cracker Barrel TexMex Shredded Cheese)
½ cup sour cream
½ cup fresh cilantro, chopped
6 small flour tortillas
Pre-heat oven at 375°F.
Season the chicken with salt, pepper and 1 tsp of chili powder and drizzle with some olive oil. Place it in a greased medium baking dish and bake for 25 minutes.
While the chicken is cooking, heat a few tbsp of olive oil in a large pan on medium-high heat. Add the onion and pepper, cook for 5 minutes. Add the garlic, cumin and remaining chili powder, cook for 2 minutes. Add the enchilada sauce and crushed tomatoes. Season with salt and pepper. Reduce to low heat and let simmer for 5 minutes.
Once the chicken is fully cooked, transfer the chicken to a cutting board and shredded the chicken using two forks. Put the shredded chicken in a large bowl and add 1 cup of the enchilada sauce mixture, 2½ cups of cheese, sour cream and ¾ of the cilantro. Mix well.
Place your tortillas on a microwave safe plate and heat in the microwave for 30 seconds. This will help while assembling your enchiladas.
Divide the chicken filling among the tortillas and roll. Place seam side up in baking dish.
Note: Use a toothpick to keep the shells closed and remove after you pour the remaining sauce on top.
Pour remaining enchilada sauce and cheese on top of the enchiladas. Bake for 20 minutes. Garnish with cilantro.