Loaded Lime Jalapeno Chicken Enchiladas

Loaded Lime Jalapeno Chicken Enchiladas 1 pound chicken breasts (2-3 breasts), pounded thin 1 cup low sodium chicken broth 1/2 Mexican squash (or regular), sliced and quartered (optional)* Corn kernels from 1 ear of corn (about 1 cup) (optional)* 1 red bell pepper, chopped (optional)* 2 1/4 cups shredded Monterrey Jack cheese, divided 3/4 cup shredded sharp cheddar cheese 8-10 flour tortillas Jalapeno Lime Sauce 2 tablespoons unsalted butter 1 tablespoon olive oil 1-2 jalapeños, seeded and minced 1/4 cup all-purpose flour 1 14 oz. can low sodium chicken broth 1 teaspoon ground cumin 1 teaspoon garlic powder 1/2 teaspoon chili powder 1/2 teaspoon smoked paprika 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper (optional for more heat) 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons lime juice 1/2 cup sour cream Garnishes (Optional) sour cream tomatoes avocados cilantro chips freshly squeezed lime hot sauce Easily cook and shred chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook 3-5 minutes, or until golden brown on one side. Flip chicken and add 1 cup chicken broth. Cover and reduce heat to medium and simmer 10 minutes, then flip chicken over and continue to cook 5-10 minutes or until chicken is cooked though and tender enough to shred. Remove chicken from skillet and let rest 5 minutes before shredding (or dicing if preferred). Discard any extra broth from skillet (if there is any). Jalapeno Lime Sauce: Meanwhile, in a medium saucepan, melt butter in olive oil over medium heat. Add jalapeno and cook for 2 minutes. Sprinkle in flour and cook for 3 minutes (it will be thick).. Reduce heat to low and slowly whisk in can of chicken broth until smooth followed by spices. Bring to a boil and simmer until slightly thickened. Remove from heat and stir in lime juice and sour cream. Filling: To the same skillet you cooked your chicken, heat 1 teaspoon olive oil over medium high heat. Add squash, corn and red bell pepper and saute for 1-2 minutes. Turn off heat and stir in shredded chicken, 3 tablespoons Jalapeno Lime Sauce and 1 1/2 cups Monterey Jack Cheese. Assemble: Preheat oven to 350F degrees. Spread 1/4 cup Jalapeno Lime Sauce on the bottom of a lightly greased 9×13 baking dish (layer will be very thin). Add the enchilada filling to the center of each tortilla and roll them tightly, then line them in the dish. Top enchiladas with remaining Jalapeno Lime Sauce and remaining Monterey Jack and sharp cheese. Bake uncovered at 350 degrees for 30 minutes then broil until cheese is golden. Top with desired garnishes.