Chicken Enchiladas

This recipe is so good. it is a tried and tested recipe used on both family and friends. has great taste and is easy to make.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• Enchilada Sauce

• 2  tablespoons  oil
• 2  tablespoons flour
• 2  tablespoons chili powder
• 1  teaspoon cumin
• 1 (14 ounce) can chicken broth
• 1 (14 1/2ounce) can tomato sauce
•  salt
•  garlic powder

• Enchiladas

• 3  cups  enchilada sauce
• 2  cups chicken meat
• 1⁄2 cup green onion
• 3⁄4 cup cheddar cheese
• 3⁄4 cup monterey jack cheese
• 1⁄4 cup sour cream
• 4  ounces green chilies
• 1⁄4 cup cilantro
• 12 (6 inch)  corn tortillas
•  salt
•  pepper
• 2  tablespoons  corn oil or 2  tablespoons canola oil
• 2  tablespoons flour
• 2  tablespoons chili powder
• 1  teaspoon cumin
• 1 (14 ounce) can chicken broth
• 1 (8 ounce) can tomato sauce
• 1  teaspoon salt
• 1⁄4 teaspoon garlic powder

Directions

1. Heat oven 350°F.
2. Make enchilada sauce: Heat oil in 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. Enchiladas: In a bowl mix cooked shredded chicken, green onion, 1/2 cup cheddar cheese, 1/2 cup monterery jack, sour cream, chilies and chopped fresh cilantro. stir in 1/2 cup enchilada sauce. season with salt and pepper to taste. Set aside.
4. Heat oil in large pan. Fry tortillas one at a time until soft. Drain on paper towel.
5. Put a small amount of enchilada sauce in 9x12 dish. Spread 2 heaping tablespoons of the chicken mixture in each tortillas and roll and place seam down side by side in prepared dish. Pour remaining sauce over; top with remaining cheeses.
6. Bake until bubbling, 15-20 minutes. Garnish with extra sour cream, slices green onions and chopped cilantro.