Enchiladas Perfectos Del Pollo (Perfect Chicken Enchiladas)

• 3 tablespoons canola oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 (14 ounce) can fat-free chicken broth
• 1 (8 ounce) can tomato sauce
• 1 teaspoon salt
• 14 teaspoon garlic powder
• 1 lb boneless skinless chicken breast, cooked & shredded
• 14 cup scallion, thinly-sliced
• 34 cup reduced-fat monterey jack cheese, shredded
• 34 cup 2% cheddar cheese, shredded
• 13 cup low-fat sour cream
• 1 (4 ounce) can diced green chilies
• 14 cup fresh cilantro, chopped
• 12 teaspoon salt
• 12 teaspoon pepper
• 12 (6 inch) corn tortillas
• nonstick cooking spray

1. Heat canola oil in saucepan; stir in flour and chili powder; cook 30-60 seconds.
2. Add chili powder, cumin, broth, tomato sauce, salt, & garlic powder.
3. Bring to a boil, reduce heat, & simmer 8-10 minutes.
4. Set aside.
5. Heat oven to 350F.
6. In small bowl, mix cheeses.
7. In separate bowl season chicken with salt & pepper.
8. Mix chicken, green onions, half the cheese mixture, sour cream, chiles, and 2 T cilantro.
9. Set aside.
10. Wrap tortillas in towel & microwave on high 30 seconds.
11. Spread small amount of sauce in bottom of 9x13" baking dish.
12. Spread 2 heaping tablespoons of chicken mixture in each tortilla & roll up.
13. Place seam side down, side by side in dish.
14. Pour remaining sauce over, top with remaining cheese mixture, and bake 15-20 minutes, or until sauce begins to bubble.
15. Garnish with scallions & remaining cilantro.

canola oil, flour, chili powder, ground cumin, chicken broth, tomato sauce, salt, garlic, chicken, scallion, cheese, cheddar cheese, lowfat sour cream, green chilies, fresh cilantro, salt, pepper, corn tortillas, nonstick cooking spray

Taken from www.food.com/recipe/enchiladas-perfectos-del-pollo-perfect-chicken-enchiladas-219706 (may not work)