Chipotle Mango Enchiladas

Ingredients:

• 2 x Chicken Breasts
• 3 x Mangoes
• 1 x Can of chipotle peppers in adobo sauce (in Mexican/international food aisle)
• 2 x Limes
• 1 Tsp Lemon Pepper
• 1 Tsp Salt
• 4oz Light Sour Cream
• 1 x Onion
• 1 x Green Bell Pepper
• 1 x Can of Rotel
• ¾ Cup of Frozen Corn
• 3 x Small Avocados or 2 x Large Haas Avocados(just short of ripe is ideal)
• 1 dozen flour tortillas or 20 corn tortillas (Either works, just depends on taste preference)
• 1 Bag of white Mexican cheese

Steps:

1. Preheat oven to 350 degrees F. Boil Chicken. If Chicken is frozen, place in water as it warms up. Cook 20-25 minutes if frozen, 15-20 if defrosted.
2. While chicken is defrosting, prepare sauce. Cut mangoes up over medium sauce pan, allowing excess juice to drain into sauce pan. Pulp mango into sauce pan. Remove chipotle peppers from can, chopping into fine chunks.
3. Add sauce from can and diced chipotles to sauce pan. Squeeze limes into sauce pan, and add Lemon Pepper and Salt. Simmer this combination on medium for about 10 minutes.
4. Add Sour Cream to sauce, continue to simmer on low until rest of ingredients are ready.
5. Dice the onion and the bell pepper. Place in fry pan with a small amount of oil to prevent sticking. Cook until browned. Dump browned onion and bell peppers in large mixing bowl. Once chicken is done cooking, shred the chicken and place in the large mixing bowl with the browned onion and bell peppers. Usually, I shred the chicken by taking two forks, and tearing it apart.
6. Skin and Dice the avacados into medium sized chunks. Add avocados, frozen corn, and rotel to large mixing bowl. Heat from chicken, onions, and peppers will defrost corn. Mix the contents of the bowl with a spoon until all ingriedients are evenly spread throughout.
7. Take a 13x9 baking pan. Place a couple of spoonfulls of sauce into the bottom to coat.
8. To form the enchiladas, take a tortilla, and fill with a couple of spoonfulls of the stuffing mixture from the large mixing bowl. Sprinkle a liberal helping of Mexican cheese, then roll the tortilla shut and place in the 13x9 pan. Repeat until pan is full.
9. Take any remaining stuffing and sprinkle in pan on top of the tortillas. A lot of the times corn and onions will be the main remainder, so this gets that all in the pan.
10. Pour remaining sauce over the rolled tortillas in the pan. Finish off by sprinkling any remaining cheese over the top.
11. Cook in oven at 350 for 20 minutes. Remove when sauce is bubbly and cheese is melted.