Santa Fe Chicken Enchiladas

In a large resealable plastic bag, place chicken, salsa, olive oil, juice, tequila, garlic, onion and bell pepper. Marinate in refrigerator at least 2 hours, turning every 30 minutes. Remove chicken from marinade. Heat vegetable oil in skillet; brown chicken. Remove from heat, let cool, then chop chicken into small cubes.

Remove onion and bell pepper from marinade, reserving marinade. Chop onion and bell pepper. Melt 2 Tbsp butter; saute onion and bell pepper until softened. Place in a bowl; stir in chicken and chilies. Set aside.

Melt remaining butter in pan; blend in flour, chili powder, coriander and cumin. Whisk in broth. Cook, stirring, until sauce boils. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture.

Preheat oven to 350 degrees F.

Pour reserved marinade into skillet; bring to a boil. Dip each tortilla into marinade to soften slightly. Spoon chicken mixture down center of each tortilla. Roll up tortillas and arrange in a 9x13 pan. Drizzle remaining sauce and marinade over tortillas. Sprinkle with remaining cheese. Bake, uncovered, 25 minutes or until hot.

cook's notes

I didn't pour the marinade over the enchiladas since I felt the sauce was plenty and they turned out fine.