Chicken Enchiladas

Yields 6 servings

Preparation Time 45 minutes

Ingredients

  • Enchilada:
    • 3 cups enchilada sauce
    • 2 cups chicken; shredded, cooked
    • ½ cup green onion; thinly sliced
    • ¾ cup cheddar cheese; shredded
    • ¾ cup monterey jack cheese; shredded
    • ¼ cup sour cream
    • 4 ounces canned green chiles; diced
    • corn or canola oil as needed
    • ¼ cup cilantro; chopped
    • salt and pepper to taste
    • 12 pieces 6" corn tortillas
  • Enchilada Sauce:
    • 2 tablespoons corn oil, or
    • 2 tablespoons canola oil
    • 2 tablespoons all-purpose flour
    • 2 tablespoons chili powder
    • 1 teaspoon cumin; ground
    • 14 ounces chicken broth; canned
    • 8 ounces tomato sauce; canned
    • 1 teaspoon salt
    • ¼ teaspoon garlic powder

Directions

  1. Heat oven to 350F.
  2. Prepare enchilada sauce as follows: Heat corn oil in a 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. Prepare the enchiladas as follows: In a medium bowl, mix chicken green onions, 1/2 cup cheddar cheese, 1/2 cup monterey jack cheese, sour cream, chilies, and cilantro. Stir in 1/2 cup enchillada sauce. Season with salt and pepper. Set aside. Heat 1/2 inch of oil in large pan. Fry tortillas, one at a time, until soft (10 seconds per side). Drain on paper towels. Spray 9x13" baking dish with non-stick cooking spray. Spread small amount of sauce in bottom of dish. Spread 2 heaping tablespoons of chicken mixture in each tortilla and roll up. Place seam side down, side by side, in prepared dish. Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes. Garnish with extra sour cream, sliced green onions and chopped cilantro.