Shredded Chicken Enchiladas with Cilantro Lime Rice

We headed south of the border for this next meal! These enchiladas will compete those that your mom makes for sure. To really get in the mood for this meal, we suggest listening to Pitbull Pandora station and only speaking in Spanish.

Enchiladas:

2 garlic cloves, minced
1 can (1 1/2 cups) enchilada sauce
Table salt
Black pepper
1 green pepper, chopped
1/2 white onion, chopped
2 jalapenos, chopped without the seeds and ribbing (we saved some seeds to add some spice)
2 boneless, skinless chicken breasts
1 cup shredded cheddar cheese, divided
1 cup shredded Monterrey jack cheese, divided
1/2 cup plus 1 tbsp. fresh cilantro, roughly chopped, divided
4 burrito sized flour tortillas
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon cayenne pepper
cooking spray

 Rice:

1 1/2 cups rice
3 cups chicken broth
Juice of one lime
1/4 cup cilantro, roughly chopped

Directions:

1. For the enchiladas: Preheat oven to 425 degrees.
2. Add the minced garlic to the enchilada sauce in a large pot and heat to boiling. Generously sprinkle salt and pepper over the chicken breasts and then put the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through (15 to 20 minutes). Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.
3. Meanwhile, saute the green pepper, onion and jalapenos in the butter and olive oil and add the cumin, garlic powder and cayenne pepper. (5 to 7 minutes).
4. Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork (may sound a little too intense but it definitely works better).
5. Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, 1/2 cup each of the Monterrey jack and cheddar cheeses and the 1/2 cup of cilantro to the shredded chicken, and sauteed vegetables. Stir to combine.
6. Using cooking spray, spray the 8 by 8 inch baking dish. Coat the tortillas in the enchilada sauce still in the pot. Spoon the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.
7. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tbsp. fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.
8. Remove form the oven and let stand 5-10 minutes prior to serving.
9. For the rice: Put the rice and chicken broth in a pot and bring to a simmer with a lid on. Allow to simmer until little liquid remains in the pot (20 minutes).
10. Mix in the lime juice and cilantro to the rice.

Obvious pairing with a Corona Light