Chicken Enchiladas

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 3 cups enchilada sauce
• 2 cups shredded cooked chicken
• 1/2 cup thinly sliced green onion
• 3/4 cup shredded cheddar cheese
• 3/4 cup monterey jack cheese
• 1/4 cup sour cream
• 1 (4 ounce) can diced green chilies
• 1/4 cup chopped fresh cilantro or 1/4 cup fresh parsley
• salt and pepper
• 12 (6 inch) corn tortillas
• 2 tablespoons canola oil
• 2 tablespoons flour
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 (14 ounce) can chicken broth
• 1 (8 ounce) can tomato sauce
• 1 teaspoon salt
• 1/4 teaspoon garlic powder

Recipe

• 1 prepare the enchilada sauce combining the last 8 ingredients: canola oil, flour, chili powder, cumin, chicken broth, tomato sauce, salt, and garlic powder in a saucepan.
• 2 heat the oil and stir in the flour and chili powder; cook for 1 minute.
• 3 add remaining ingredients; bring to a boil and simmer for 10 minutes; then set aside.
• 4 in a medium bowl make the filling mixing the chicken, green onions, 1/2 cup of the cheddar cheese, 1/2 cup of the monterey jack, sour cream, chiles, and cilantro. stir in 1/2 cup of enchilada sauce; season with salt and pepper and set aside.
• 5 heat some oil in a large pan and fry tortillas, one at a time, until soft (about 10 seconds to a side).
• 6 drain on paper towels.
• 7 spray a 9x13 pan with cooking spray.
• 8 spread a small amount of the sauce in the bottom of the pan.
• 9 spread 2 heaping tablespoons of the chicken mixture on each tortilla and roll up.
• 10 place seam side down, side by side in the pan.
• 11 pour remaining sauce over the top.
• 12 top with remaining cheeses and bake at 350 degrees till bubbly; about 15-20 minutes.
• 13 i garnish mine with guacamole, sour cream, and extra sliced green onions and cilantro.