Chicken Enchiladas

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons corn oil or 2 tablespoons canola 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
• 2 cups shredded cooked chicken
• 1/2 cup thinly-sliced green onion
• 3/4 cup shredded monterey jack cheese
• 3/4 cup cheddar cheese
• 1/4 cup sour cream
• 1 (4 ounce) can dice green chilies
• corn oil or canola oil, as needed
• 1/4 cup chopped cilantro
• salt
• pepper
• 72 inches corn tortillas
• nonstick cooking spray

Recipe

• 1 enchilada sauce directions:.
• 2 heat corn or canola oil in large sauce pan; stir in flour and chil powder; cook for 1 minute.
• 3 add remaining ingredients, bring to a boil, and simmer for 10 minutes.
• 4 filling.
• 5 heat oven to 350°f.
• 6 prepare enchilada sauce below.
• 7 in a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles, and cilantro.
• 8 stir in 1/2 cup enchilada sauce.
• 9 season with salt and pepper, set aside, heat 1/2 inch corn or canola oil in large pan.
• 10 fry tortillas, one at a time until soft (10 seconds per side).
• 11 drain on paper towels, spray 9"x 13" baking dish with non-stick cooking spray.
• 12 spread small amount of sauce in bottom of dish.
• 13 spread 2 heaping tablespoons of chicken mixture in each tortilla& roll up.
• 14 place seam side down, side by side in prepared dish.
• 15 pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes.
• 16 garnish with extra sour cream, sliced green onions and chipped cilantro.