Chicken Enchiladas

• 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

1. Heat oven to 350 degrees.
2. 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.
3. 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.
4. 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.

enchilada sauce, chicken breasts, green onions, cheddar, shredded monterey jack, sour cream, fresh cilantro, corn tortillas, enchilada sauce, vegetable oil, flour, chili powder, ground cumin, chicken broth, tomato sauce, salt, garlic

Taken from www.epicurious.com/recipes/member/views/chicken-enchiladas-1257074 (may not work)