Chicken Enchiladas

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

Ingredients

• Servings: 4
• 2 tablespoons oil
• 2 tablespoons flour
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 (14 ounce) can chicken broth
• 1 (14 1/2 ounce) can tomato sauce
• salt
• garlic powder
• 3 cups enchilada sauce
• 2 cups chicken meat
• 1/2 cup green onion
• 3/4 cup cheddar cheese
• 3/4 cup monterey jack cheese
• 1/4 cup sour cream
• 4 ounces green chilies
• 1/4 cup cilantro
• 12 (6 inch) corn tortillas
• salt
• pepper
• 2 tablespoons corn oil or 2 tablespoons canola oil
• 2 tablespoons flour
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 (14 ounce) can chicken broth
• 1 (8 ounce) can tomato sauce
• 1 teaspoon salt
• 1/4 teaspoon garlic powder

Recipe

• 1 heat oven 350°f.
• 2 make enchilada sauce: heat oil in large saucepan, stir in flour and chili powder; cook for 1 minute. add remaining ingredients, bring to a boil and simmer for 10 minutes.
• 3 enchiladas: in a bowl mix cooked shredded chicken, green onion, 1/2 cup cheddar cheese, 1/2 cup monterery jack, sour cream, chilies and chopped fresh cilantro. stir in 1/2 cup enchilada sauce. season with salt and pepper to taste. set aside.
• 4 heat oil in large pan. fry tortillas one at a time until soft. drain on paper towel.
• 5 put a small amount of enchilada sauce in 9x12 dish. spread 2 heaping tablespoons of the chicken mixture in each tortillas and roll and place seam down side by side in prepared dish. pour remaining sauce over; top with remaining cheeses.
• 6 bake until bubbling, 15-20 minutes. garnish with extra sour cream, slices green onions and chopped cilantro.