Chicken Enchiladas

• 2 tablespoons butter
• 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
• 12 teaspoon salt
• 14 teaspoon garlic powder
• 2 cups shredded cooked chicken
• 12 cup thinly-sliced green onion
• 1 12 cups shredded colby-monterey jack cheese
• 14 cup sour cream
• 1 (4 ounce) can diced green chilies
• 4 burrito-size flour tortillas

1. Enchilada Sauce:.
2. Heat butter in large sauce pan; stir in flour and chili powder; cook for 1 minute.
3. Add remaining ingredients, bring to a boil, and simmer for 10 minutes.
4. Filling:.
5. Heat oven to 350 degrees.
6. Prepeare enchilada sauce.
7. In a medium bowl, mix chicken, green onions, 1 cup cheese, sour cream and chiles.
8. Stir in 1/2 cup enchilada sauce.
9. Warm tortillas, one at a time until soft.
10. Spray 9"x13" baking dish with non-stick cooking spray.
11. Spread small amount of sauce in bottom of dish.
12. Spread 1/2 cup of chicken mixture in each tortilla & roll up.
13. Place seam side down, side by side in prepared dish.
14. Pour remaining sauce over, top with.
15. remaining cheese and bake until bubbling, 15-20 minutes.
16. Garnish with extra sour cream, sliced green onions.

butter, flour, chili powder, ground cumin, chicken broth, tomato sauce, salt, garlic, chicken, green onion, colbymonterey, sour cream, green chilies, flour tortillas

Taken from www.food.com/recipe/chicken-enchiladas-276099 (may not work)