Chicken Enchiladas

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

Ingredients

• Servings: 12
• 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 shredded monterey jack cheese
• 1/4 cup sour cream
• 1 (4 ounce) can green chilies
• 1/4 cup chopped fresh cilantro
• salt and pepper
• 12 6-inch corn tortillas
• oil, as needed
• 2 tablespoons oil
• 2 tablespoons all-purpose 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 heat oven to 350 degrees.
• 2 prepare enchilada sauce: heat oil in large saucepan, stir in flour and chili powder.
• 3 cook for one minute.
• 4 add remaining ingredients, bring to a boil.
• 5 simmer for 10 minutes.
• 6 in a bowl combine chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jacl, sour cream, chiles, and cilantro.
• 7 stir in 1/2 cup enchilada sauce.
• 8 season with salt and pepper and set aside.
• 9 heat about 1/2 inch of oil in large frying pan.
• 10 fry tortillas, one at a time, until soft (about 10 seconds per side),drain on paper towels.
• 11 spray 9 x 13 pan with cooking spray.
• 12 put a small amount of sauce in the bottom of the pan.
• 13 put a couple of tablespoons of the chicken in each tortilla, roll up and place seam down in the pan.
• 14 pour remaining sauce over the enchiladas and top with the remaining cheese.
• 15 bake about 15-20 minutes or until bubbling.