Ingredients:

3 medium chicken breasts

drizzle of olive oil

pinch of salt, pepper, ancho chile powder and garlic powder

1 tablespoon olive oil

1 cup onion chopped

1 cup bell pepper chopped

1/2 cup tomato chopped

1 teaspoon garlic finely minced

1 can green chiles chopped

1/2 teaspoon ancho chile powder

1/2 teaspoon chipotle chile powder

1 teaspoon chili powder

1/2 teaspoon onion salt

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1 tablespoon garlic powder

salt and pepper to taste

1/2 cup sour cream

2/3 cup chicken broth

1 tablespoon cilantro chopped

2 cups cotija or mexican blend cheese

14 corn tortillas

1 cup red enchilada sauce

1 cup chile verde

1/4 cup sour cream

1/2 cup cotija cheese crumbles

Directions:

1. Preheat oven to 350°F.

2. In a baking dish, add chicken and drizzle with oil. Sprinkle seasoning over top and massage over the entire surface. Cover with foil and bake for 20 minutes or until internal temperature reaches 165°F. Cube or shred and set aside.

3. Heat a cast iron skillet over medium-high heat and drizzle with olive oil. Once hot, add in onion, pepper and tomato sautéing until tender then adding in the garlic. Once fragrant, add in chicken, green chiles, spices, cilantro, sour cream, cheese and broth. Stir until fully incorporated.

4. Reduce heat to medium-low and simmer until thickened.

5. Pour 1/2 of each sauce over the bottom of a baking dish until the bottom is evenly coated.

6. Heat the tortillas in a skillet until soft and pliable. Double them up and add roughly 1/4-1/2 cup of filling. Roll loosely and place over the sauce. Repeat until all of the tortillas are used or the baking dish is packed.

7. Pour the remaining sauces over top and drizzle with sour cream. Cover and bake in preheated oven for 15 minutes.

8. Remove foil and sprinkle with cheese broiling for 2 minutes.

Bon Appetit!