Enchiladas Ole

• 1 1/2 cups coarsely chopped onion, divided
• 1 jalapeno pepper, seeded and chopped
• 2 cloves garlic
• 1 (16-ounce) can crushed tomatoes
• 1/4 cup chili powder
• 1 teaspoon dried whole oregano
• 3 3/4 cups vegetable oil, divided
• 2 tablespoons cornstarch
• 2 cups canned chicken broth, divided
• 1 cup whipping cream
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 2 cloves garlic, minced
• 4 cups shredded, cooked chicken breast
• 12 (6-inch) corn tortillas
• 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
• 1 (8-ounce) carton sour cream
• 1/2 cup chopped green onions

1. Position blade in food processor, and add 1/2 cup onion and next 3 ingredients; process. Saute chili powder and oregano in 2 tablespoons oil in a skillet 3 minutes. Add tomato mixture; simmer 5 minutes. Combine cornstarch and 2 tablespoons broth. Add remaining broth and cream to tomato mixture; cook 2 minutes. Add cornstarch mixture; cook until thickened. Stir in salt and pepper.
2. Saute remaining 1 cup onion and minced garlic in 2 tablespoons hot oil in a skillet over medium-high heat until tender. Add chicken; cook until lightly browned. Stir in 1 cup tomato mixture.
3. Pour 3 1/2 cups oil into a skillet. Fry tortillas, one at a time, over medium-high heat 8 seconds on each side. Drain on paper towels. Brush one side with tomato mixture. Spoon about 1/4 cup chicken mixture down center. Roll tortilla; place, seam side down, in a greased 13- x 9- x 2-inch baking dish. Repeat with remaining tortillas. Pour remaining tomato mixture over tortillas; sprinkle with cheese. Bake, uncovered, at 375u0b0 for 15 minutes. Top with sour cream and green onions.

onion, pepper, garlic, tomatoes, chili powder, oregano, vegetable oil, cornstarch, chicken broth, whipping cream, salt, freshly ground pepper, garlic, chicken, corn tortillas, shredded monterey jack cheese, sour cream, green onions

Taken from www.myrecipes.com/recipe/enchiladas-ole (may not work)