Cheesy Chicken and Rice Enchiladas - CHRISTOPHER DORION

Ingredients

• 2/3 cup red enchilada sauce
• 1 lb. chicken breast
• 1 cup uncooked rice
• 4 scallions; thinly sliced (separate white from green)
• 2 Tbsp. salted butter
• 8 4 inch flour tortillas
• 8 oz sweet peppers; thinly sliced
• 4 oz. monterey Jack Cheese; grated
• 1/2 cup sour cream
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp ground cumin