Cheese and Chicken Enchiladas

Cheese and Chicken Enchiladas 2 cups shredded cooked chicken (or browned ground beef) 1 (8 ounce) package shredded Mexican blend cheese (2 cups) 1 cup shredded cheddar cheese (4 oz) 2 sweet red peppers, chopped 1/2 teaspoon chili powder 1/4 teaspoon salt 1/8 teaspoon cumin 12 (6 inch) corn tortillas 1 (19 ounce) can red enchilada sauce 3/4 cup half-and-half Heat oven to 350 Place cooked chicken in a large bowl. Add 1 cup of the Mexican cheese, all the cheddar cheese, 2 cups red peppers, chili powder, salt and cumin; toss to combine. Wrap tortillas in damp paper towels; place in a microwave and warm at 100% power for 2 minutes. Alternatively, wrap tortillas in aluminum foil and warm in heated 350°F oven for 10 minutes. Whisk together enchilada sauce and half-and-half in a small bowl. Spread 1/2 cup evenly in bottom of a 13 x 9 x 2-inch baking dish. Dip one side of a tortilla into sauce mixture in bowl; place, dipped side u, on a work surface. Spoon 1/4 cup chicken mixture across center of tortilla; roll up, enclosing filling. Place, seam side down, in sauce in baking dish. Repeat with remaining tortillas and filling. Pour remaining sauce mixture in bowl over enchiladas in dish. Chop remaining 1/2 cup red peppers. Sprinkle remaining 1 cup Mexican cheese over encholadas in dish. Top with chopped peppers. Cover baking dish with aluminum foil. Bake enchiladas in heated 350 oven for 15 minutes. Remove foil. Bake enchiladas, uncovered, 10 minutes longer or until sauce is bubbly and cheese on top is melted.