Course : Enchiladas Serves: 8 Print a Recipe Card

4 skinless boneless chicken breast halves

3/4 cup salsa hot or mild

2 tablespoons olive oil

2 tablespoons lime juice

2 tablespoons tequila

2 cloves garlic -- minced

3 slices red onion -- 1/4-inch thick

1 large green bell pepper -- halved

2 tablespoons vegetable oil

5 tablespoons butter -- divided

4 ounces green chilies -- chopped

1/4 cup flour

1 tablespoon chili powder

1/2 teaspoon coriander

1/2 teaspoon cumin

2 1/2 cups chicken broth

1 cup sour cream

1 1/2 cups shredded monterey jack cheese -- divided

8 6 inch flour tortillas