Guatemalan Enchiladas

• 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

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

chicken breasts, enchilada sauce, sour cream, roma tomatos, bell peppers, clove garlic, cilantro, queso ranchero cheese, shredded cheese, cumin, oregano, avocados, tortillas

Taken from cookpad.com/us/recipes/356377-guatemalan-enchiladas (may not work)