Chicken Enchiladas

Chicken Enchiladas made with flour tortillas. I adapted this recipe from another recipe on Recipezaar, and made my own changes that suit my taste and budget. The original recipe calls for corn tortillas but I prefer flour. Plus the original recipe calls for cilantro, cheddar and monterey jack cheeses.

• Ready In: 50 mins
• Serves: 4

Ingredients

• Enchilada Sauce

• 2  tablespoons butter
• 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
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon garlic powder

• Filling

• 2  cups  shredded  cooked chicken
• 1⁄2 cup  thinly-sliced green onion
• 1 1⁄2 cups  shredded colby-monterey jack cheese
• 1⁄4 cup sour cream
• 1 (4 ounce) can diced green chilies
• 4  burrito-size flour tortillas

Directions

1. Enchilada Sauce:
2. Heat butter in large sauce pan; stir in flour and chili powder; cook for 1 minute. Add remaining ingredients, bring to a boil, and simmer for 10 minutes.
3. Filling:
4. Heat oven to 350 degrees. Prepeare enchilada sauce. In a medium bowl, mix chicken, green onions, 1 cup cheese, sour cream and chiles. Stir in 1/2 cup enchilada sauce.
5. Warm tortillas, one at a time until soft. Spray 9"x13" baking dish with non-stick cooking spray. Spread small amount of sauce in bottom of dish. Spread 1/2 cup of chicken mixture in each tortilla & roll up. Place seam side down, side by side in prepared dish. Pour remaining sauce over, top with.
6. remaining cheese and bake until bubbling, 15-20 minutes. Garnish with extra sour cream, sliced green onions.