Chicken Enchiladas

• 2 tsp. minced garlic
• 1 cup chopped onion
• 1/4 cup all-purpose flour
• 1 can (15 oz.) tomato sauce
• 1/2 cup water
• 1/4 cup hot pepper sauce
• 1 tbsp. chicken bouillon base
• 1 tsp. oregano
• 1 tsp. cumin
• 1 cup sour cream
• 3 cups shredded cooked chicken
• 2 cups shredded cheddar cheese
• 1 can (4oz.) green chiles
• 12 6-inch corn tortillas
• Garnish:
• chopped cilantro, tomato, green onions and sour cream

1. In medium saucepan, add onion and garlic and saute until tender. Stir in flour; mix well. Stir in tomato sauce and next 5 ingredients. Cook and stir until mixture begins to boil and thicken. Remove from heat; slowly stir in sour cream.
2. In large bowl, combine 1 cup of the sauce, chicken, 1 cup cheese, and green chiles; mix well.
3. Dip one tortilla at a time into remaining sauce to soften. Place on a plate and spoon on some of the chicken mixture; roll up. Arrange in greased 13x9-inch baking dish.
4. Spoon any remaining sauce on top. Sprinkle with remaining cheese.
5. Bake at 350u0b0F for 25 minutes or until bubbly. Garnish as desired.

garlic, onion, allpurpose, tomato sauce, water, hot pepper sauce, chicken bouillon base, oregano, cumin, sour cream, chicken, cheddar cheese, green chiles, corn tortillas, cilantro

Taken from www.epicurious.com/recipes/member/views/chicken-enchiladas-50081867 (may not work)