Almost chicken enchiladas casserole

• 6 large chicken breasts skinless and boneless
• 1/4 tsp salt
• 1/4 cup ground cumin
• 1/4 cup granulated garlic powder
• 1/4 cup paprika
• 1/4 cup annatto powder
• 1/4 cup oil
• 1/2 tsp ground black pepper
• 28 oz canned diced tomatoes
• 1 tsp whole leaf oregano
• 1 tsp chopped parsley
• 1/2 tsp turmeric
• 3 tbsp sofrito
• 1 tbsp tomato paste
• 1/2 small onion chopped
• 1 clove garlic, sliced
• 1 cup mozzarella cheese
• 2 cup shredded monetary jack colby cheddar cheese
• 2 cup sour cream
• 1/2 cup pickled jalapeno peppers
• 1 tbsp chopped cilantro

1. Preheat oven 350 Fahrenheit
2. Coat large saute pan with oil.
3. Season chicken with with cumin, annatto powder, granulated garlic powder, salt, pepper, and paprika before turning.
4. After you turn sprinkle the bottom next.
5. Cook till chicken is done.
6. Remove chicken to a platter, allow to cool.
7. Saute onion and garlic clove in chicken drippings until tender.
8. Stir well to combine.
9. Add canned tomatoes, saute 1 minute.
10. Add oregano, turmeric, and sofrito.
11. Add tomato paste to thicken just a bit.
12. Let simmer for 15 minutes.
13. Pull chicken breasts apart by hand into shredded strips.
14. add sauce to pan just enough to cover bottom.
15. Add shredded chicken to pan, add tomatoes on top of the chicken.
16. Add cheeses on top.
17. Bake in oven 15- 20 minutes.
18. Let cool just a bit.
19. Add sour cream to top.
20. Then peppers, and cilantro.
21. Serve hope you enjoy!

chicken breasts skinless, salt, ground cumin, garlic powder, paprika, annatto powder, oil, ground black pepper, tomatoes, oregano, parsley, turmeric, sofrito, tomato, onion, clove garlic, mozzarella cheese, cheddar cheese, sour cream, jalapeno peppers, cilantro

Taken from cookpad.com/us/recipes/360951-almost-chicken-enchiladas-casserole (may not work)