Ingredients
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2 tablespoons corn oil or 2 tablespoons canola oil
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2 tablespoons all-purpose flour
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2 tablespoons chili powder
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1 teaspoon ground cumin
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1 (14 ounce) can chicken broth
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1 (8 ounce) can tomato sauce
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1 teaspoon salt
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1/4 teaspoon garlic powder
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2 cups shredded cooked chicken
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1/2 cup thinly-sliced green onion
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3/4 cup shredded monterey jack cheese
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3/4 cup cheddar cheese
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1/4 cup sour cream
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1 (4 ounce) can dice green chilies
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corn oil or canola oil, as needed
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1/4 cup chopped cilantro
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salt
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pepper
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Instructions
- Enchilada sauce directions:
- Heat corn or canola oil in large sauce pan; stir in flour and chil powder; cook for 1 minute.
- Add remaining ingredients, bring to a boil, and simmer for 10 minutes.
- Filling.
- Heat oven to 350°F.
- Prepare enchilada sauce below.
- In a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles, and cilantro.
- Stir in 1/2 cup enchilada sauce.
- Season with salt and pepper, set aside, heat 1/2 inch corn or canola oil in large pan.
- Fry tortillas, one at a time until soft (10 seconds per side).
- Drain on paper towels, spray 9"x 13" 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& 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 chipped cilantro.