Ingredients
3 cups enchilada sauce (recipe below)
3-4 grilled chicken breasts, diced
1/2 cup thinly sliced green onions
3/4 cup shredded cheddar
3/4 cup shredded monterey jack
1/4 cup sour cream
1/4 cup chopped fresh cilantro
12-16 corn tortillas
Enchilada Sauce
2 tbsp vegetable oil
2 tbsp all-purpose flour
2 tbsp chili powder
1 tbsp ground cumin
1 14 oz can chicken broth
1 8 oz tomato sauce
1 tsp salt
1/4 tsp garlic powder
Preparation
Heat oven to 350 degrees.
Prepare enchilada sauce. [Heat oil in a saucepan. Stir in flour & chili powder. Cook for 1 minute. Add remaining ingredients. Bring to boil & simmer for 10 minutes.] Pour 1/2 cup or so of sauce in large pyrex dish.
In a medium bowl, mmix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, & cilantro. Stir in 1/2 cup enchilada sauce. Set aside.
Wet a paper towel and fold over 1 tortilla. Microwave on high 12-15 seconds. Spread 2 heaping tbsp filling in tortilla and roll. Place in prepared pan seam side down. Repeat with remaining tortillas until all filling is used. Pour remaining sauce over enchiladas. Sprinkle remaining cheese over enchiladas. Bake until bubbling, 15-20 minutes.
