Chicken Enchiladas

Ingredients

• 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 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. 1

   Heat oven 350 degrees.

2. 2

   make enchilada sauce.

3. 3

   2 tablespoons oil, 2 tablespoons flour, 2 tablespoons chili powder, 1 teaspoon cumin, 1 can chicken broth, 1 can tomato sauce, salt and garlic powder.

4. 4

   heat oil in large saucepan, stir in flour & chili powder; cook for 1 minute. add remaining ingredients, bring to a boil and simmer for 10 minutes.

5. 5

   in a bowl mix cooked shreaded chiken, green onion, 1/2 cup cheddar cheese, 1/2 cup monterery jack, sour cream, chilies & chopped fresh cilantro. stir in 1/2 cup enchilada sauce. season with salt & pepper to taste. set aside. heat oil in large pan. fry tortillas one at a time until soft. drain on paper towel. put a small amount of enchilada sauce in 9x12 dish. spread 2 heaping tablespoons of the chicken mixture in each tortills & roll and place seam down side by side in prepared dish. pour remaining sauce over , top with remaining cheeses. bake until bubbling 15-20 minutes. garnish with extra sour cream, slices green onions & chopped cilantro.