A delightful twist on classic enchiladas, featuring a creamy cheese sauce and crispy tortilla rolls.
Cook the chicken breasts in boiling water until fully cooked, then shred them into small pieces.
Shredding the chicken while it's warm makes the process easier.
Sauté the diced bell pepper and onion in a pan with a little oil until softened.
Cook the vegetables until they are tender but still slightly crisp for the best texture.
Combine the shredded chicken, cooked vegetables, cumin, and chili powder in a mixing bowl.
Mix thoroughly to ensure the spices are evenly distributed.
Blend the cream cheese, sour cream, jalapeños, garlic, and half-and-half in a blender until smooth.
Adjust the spice level by adding more or fewer jalapeños.
Spread a portion of the chicken mixture onto a tortilla, roll it up tightly, and secure with a toothpick if needed.
Ensure the rolls are tightly packed to prevent them from unrolling during frying.
Fry the rolls in hot oil until golden brown and crispy, then drain on paper towels.
Use a thermometer to maintain the oil temperature for even frying.
Place the fried rolls in a baking dish, pour the sauce over them, and sprinkle with shredded cheese.
Reserve some sauce for serving on the side if desired.
Bake in a preheated oven at 325°F until the cheese is melted and bubbly.
Keep an eye on the rolls to prevent over-baking.
Serve the rolls hot, garnished with fresh cilantro or a dollop of sour cream.
Pair with a side of guacamole or salsa for added flavor.
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