Jalapeno Chicken Enchiladas

INGREDIENTS

1 lb

chicken breasts pounded thin ( (2-3 breasts))

1 cup

low sodium chicken broth

1/2

Mexican squash (may sub. reglar) (sliced and quartered (optional)* )

Corn kernels from 1 ear of corn, about 1 cup ((optional)*)

red bell pepper, chopped (optional)*

2 1/4 cups

shredded Monterrey Jack cheese, divided

3/4 cup

shredded sharp cheddar cheese

flour tortillas

2 tbsp

unsalted butter

1 tbsp

olive oil

jalapenos, deveined, seeded, minced

1/4 cup

all-purpose flour

1 14 ounce can

low sodium chicken broth

1 tsp

EACH ground cumin, garlic pwdr

1/2 tsp

EACH salt, chili pwdr, smoked paprika, onion pwdr

1/4 tsp

pepper

1/4

teaspooon cayenne pepper ((optional for more heat))

2 tbsp

lime juice

1/2 cup

sour cream

Tomatoes

Avocados

cilantro

chips

freshly squeezed lime

hot sauce