Ingredients:
6 chicken thighs (boneless and skinless)
12 yellow corn tortillas
1 tbsp. olive oil
14 ounce can Red Enchilada Sauce
1 14.5 ounce can diced tomatoes, drained of water
½ fresh lime, squeezed
8 ounces shredded blended cheese without spices
½ cup Mozzarella cheese, shredded
1 large garlic clove, minced
1 large jalapeno, seeded
¼ cup sweet onion, finely diced
¼ cup Green Bell Pepper, finely diced
½ tsp dried cumin
½ tsp dried turmeric
½ tsp chili powder
½ tsp salt
½ tsp black pepper
¼ tsp ginger powder
¼ tsp dried oregano
3 Shakes of hot sauce
Directions:
Preheat oven to 350*F. Trim the fat off the chicken. Salt and Pepper the chicken to taste. Place chicken thighs on a pan and cook in the oven for 20 minutes. Remove and let chicken rest for 10-15 minutes.

Prepare and chop ingredients listed while chicken is cooking. Shred chicken. On the stove, place olive oil, diced bell pepper, jalapeno, onion and garlic. Cook on medium heat until these vegetables are slightly tender. Add tomatoes, drained to pan. Begin adding all the remaining seasonings, lime juice and then the chicken.

Cook on medium heat until the chicken has incorporated well with the tomatoes and spices. Remove the pan from the heat and allow the chicken mixture to cool. In a large shallow baking dish, add three tablespoons of the enchilada sauce to the bottom.

Begin assembling Enchilada. Take one corn tortilla. Place 2 -3 tbsp. of the meat mixture ½ inch from the bottom of the corn tortilla. Add one tbsp. of blended cheese. Roll the corn tortilla and place seamless side up in the baking dish. Repeat until chicken mixture is gone. Pour the remaining enchilada sauce over the top of the tortillas. Then add the rest of the blended cheeses and mozzarella cheese on top.

Place in the oven at 375*F. Cook for 30 minutes or until all the cheese is melted and bubbly. Serve. Makes 10-12 corn tortillas.