Chicken Enchiladas

• Enchilada Sauce (makes 3 cups)
• 2 tablespoons corn oil or 2 tablespoons canola oil
• 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 teaspoon salt
• 1/4 teaspoon garlic powder
• Filling
• 2 cups shredded cooked chicken
• 1/2 cup thinly-sliced green onion
• 3/4 cup shredded monterey jack cheese
• 3/4 cup cheddar cheese
• 1/4 cup sour cream
• 1 (4 ounce) can dice green chilies
• corn oil or canola oil, as needed
• 1/4 cup chopped cilantro
• salt
• pepper
• 12 corn tortillas
• nonstick cooking spray

1. Enchilada sauce directions:
2. Heat corn or canola oil in large sauce pan; stir in flour and chil powder; cook for 1 minute.
3. Add remaining ingredients, bring to a boil, and simmer for 10 minutes.
4. Filling.
5. Heat oven to 350u0b0F.
6. Prepare enchilada sauce below.
7. In a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles, and cilantro.
8. Stir in 1/2 cup enchilada sauce.
9. Season with salt and pepper, set aside, heat 1/2 inch corn or canola oil in large pan.
10. Fry tortillas, one at a time until soft (10 seconds per side).
11. Drain on paper towels, spray 9"x 13" baking dish with non-stick cooking spray.
12. Spread small amount of sauce in bottom of dish.
13. Spread 2 heaping tablespoons of chicken mixture in each tortilla& roll up.
14. Place seam side down, side by side in prepared dish.
15. Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes.
16. Garnish with extra sour cream, sliced green onions and chipped cilantro.

enchilada sauce, corn oil, flour, chili powder, ground cumin, chicken broth, tomato sauce, salt, garlic, filling, chicken, green onion, shredded monterey jack cheese, cheddar cheese, sour cream, green chilies, corn oil, cilantro, salt, pepper, corn tortillas, nonstick cooking spray

Taken from www.food.com/recipe/chicken-enchiladas-98382 (may not work)