Ingredients:
2 tablespoons all-purpose flour
2 tablespoons chili powder
2 tablespoons canola oil
1 teaspoon ground cumin
1 (8 ounce) cans tomato sauce
1 (14 ounce) cans chicken broth
1 teaspoon salt
1/4 teaspoon garlic powder
3 cups enchilada sauce
1/2 cup green onions, thinly sliced
2 cups cooked chicken, shredded
3/4 cup monterey jack cheese, shredded
3/4 cup shredded cheddar cheese
1/4 cup sour cream
1 (4 ounce) cans diced green chilies
1/4 cup fresh cilantro, chopped
1/4 cup canola oil
salt and pepper, if desired
12 corn tortillas ( 6 inches)
1 can of non stick cooking spray
Directions:
To make enchilada sauce: Heat canola oil in saucepan, stir in flour and chili powder and cook for 1 minute.
Add cumin, chicken broth,tomato sauce,salt and garlic powder, bring to a boil and then simmer for 10 minutes.
It makes 3 cups To make enchilada’s: Heat oven to 350 degrees.
In bowl mix chicken, green onions, 1/2 cup cheddar cheese,1/2 cup monterey jack chesse, sour cream, chiles and cilantro.
Stir in 1/2 cup of enchilada sauce.
Season with salt and pepper if desired.
Set aside.
Heat 1/2 inch of canola oil in pan.
Fry torillas, one at a time, until soft (10 seconds pre side).
Drain on paper towels.
Spray 9 inch x 13 inch baking dish with no 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 down, side by side in prepared dish.
Pour remaining sauce over, top with remaining cheeses and bake until bubbling.
15 to 20 minutes.
Garnish with extra sour cream, sliced green onion and chopped cilantro.
Servings: 6
Time preparation: 20 min.
Time total: 50 min.