Chicken Enchiladas

• 4 medium skinless, boneless chicken breast
• 1 1/4 cups sour cream
• 1tbs + 1 1/2 tsp chili powder
• 3/4 tsp crushed red peppers
• 2 tbs jalepeno sauce
• 3/4 tsp oregano
• 3/4 tsp paparika
• 2 tsp ground cumin
• 1/2 tsp black pepper
• 1 tablespoonbutter
• 1 smallonion, chopped
• 1 (4 ounce) canchopped green chilies, drained
• 1 1/2 teaspoonlime juice
• 2 cloves garlic minced
• 15 flour tortillas soft taco size
• Cheddar cheese
• 1 can enchilada sauce
• 1 (6 ounce) cansliced black olives
• 1/2 chipotle pepper minced

1. boil chicken until done.
2. Shread chicken
3. heat butter in pot, saute onions and garlic. add small amount of water along with all spices and jalepeno sauce. Add chicken, stir until chicken is coated.
4. transfer chicken into bowl. Add chilies, olives, lime juice, chipotle pepper, and sour cream, mix.
5. Coat tortillas with enchilada sauce, then fill them with chicken filling and cheddar cheese.
6. Pour remaining enchilada sauce over enchiladas and sprinkle with cheddar cheese.

skinless, sour cream, red peppers, jalepeno sauce, oregano, paparika, ground cumin, black pepper, tablespoonbutter, smallonion, green chilies, teaspoonlime juice, garlic, flour tortillas soft taco, cheddar cheese, enchilada sauce, black olives, pepper

Taken from www.epicurious.com/recipes/member/views/chicken-enchiladas-51228551 (may not work)