Enchiladas Perfectos Del Pollo (Perfect Chicken Enchiladas)

I tried every recipe I could find, then finally gave up and made my own. I managed to cut out some unnecessary fat & calories, too, by simply warming the tortillas till they were pliable instead of frying them in a vat of artery-clogging oil!

• Ready In: 40 mins
• Serves: 6
• Yields: 12 enchiladas

Ingredients

• Sauce

• 3  tablespoons canola oil
• 2  tablespoons all-purpose flour
• 2  tablespoons chili powder
• 1  teaspoon ground cumin
• 1 (14 ounce) can fat-free chicken broth
• 1 (8 ounce) can tomato sauce
• 1  teaspoon salt
• 1⁄4 teaspoon garlic powder

• Filling

• 1  lb boneless skinless chicken breast, cooked & shredded
• 1⁄4 cup scallion, thinly-sliced
• 3⁄4 cup reduced-fat monterey jack cheese, shredded
• 3⁄4 cup 2% cheddar cheese, shredded
• 1⁄3 cup low-fat sour cream
• 1 (4 ounce) can diced green chilies
• 1⁄4 cup fresh cilantro, chopped
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 12 (6 inch)  corn tortillas
•  nonstick cooking spray

Directions

1. Heat canola oil in saucepan; stir in flour and chili powder; cook 30-60 seconds.
2. Add chili powder, cumin, broth, tomato sauce, salt, & garlic powder. Bring to a boil, reduce heat, & simmer 8-10 minutes. Set aside.
3. Heat oven to 350°F.
4. In small bowl, mix cheeses.
5. In separate bowl season chicken with salt & pepper. Mix chicken, green onions, half the cheese mixture, sour cream, chiles, and 2 T cilantro. Set aside.
6. Wrap tortillas in towel & microwave on high 30 seconds.
7. Spread small amount of sauce in bottom of 9x13" baking dish. Spread 2 heaping tablespoons of chicken mixture in each tortilla & roll up.
8. Place seam side down, side by side in dish. Pour remaining sauce over, top with remaining cheese mixture, and bake 15-20 minutes, or until sauce begins to bubble.
9. Garnish with scallions & remaining cilantro.