Step 1: Prepare the Chicken - Heat a tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent. Add the chicken breast, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes per side. Remove and shred.
Step 2: Sauté the Vegetables - In the same skillet, add another tablespoon of olive oil and the sliced red onion and red pepper. Cook until soft, approximately 5 minutes. Stir in crushed garlic, cumin, and oregano, cooking for an additional minute until fragrant.
Step 3: Combine the Sauce - Add chopped chipotle in adobo (or chili powder) to the skillet. Pour in chicken stock and tomato puree, add brown sugar, stir, and let simmer for about 10 minutes.
Step 4: Assemble the Enchiladas - Preheat your oven to 180°C (350°F). In a baking dish, place a spoonful of sauce at the bottom. Fill tortillas with shredded chicken and sauce, roll up tightly, and place seam-side down in the dish.
Step 5: Top and Bake - Pour remaining sauce over the enchiladas, sprinkle with Cheddar and mozzarella. Bake for about 20-25 minutes until cheese is melted and bubbly.
Step 6: Serve and Enjoy - Let cool for a few minutes before serving. Garnish with cilantro, sour cream, or avocado if desired.
