Momosita's Chicken Enchiladas

• 2 tablespoons butter
• 2 tablespoons flour
• 1 (6 ounce) can tomato paste
• 2 -3 teaspoons chili powder
• 2 12 teaspoons cumin
• 2 teaspoons garlic powder
• 1 teaspoon cocoa powder (I use hot chocolate mix)
• 1 teaspoon sugar (or to taste)
• 1 dash cayenne
• 1 teaspoon salt (or to taste)
• 14 teaspoon pepper
• 2 14 cups water
• 2 boneless skinless chicken breasts, cooked and shredded
• 1 (14 1/2 ounce) can diced tomatoes (or Mexican-style, or Rotel)
• 1 (4 1/2 ounce) can diced green chilies
• 1 (8 3/4 ounce) can sweet corn
• salt and pepper, to taste (I don't use any)
• 8 -10 flour tortillas (depending on how many you can fit in your baking dish)
• 1 cup cheese, shredded (I use Sargento's Mexican blend)

1. Preheat oven to 350 degrees.
2. Assemble the sauce:.
3. Melt 2 tablespoons of butter and add 2 tablespoons of flour to make a roux.
4. Add the tomato paste, chili powder, cumin, garlic powder, cocoa powder, sugar, cayenne, water, salt and pepper.
5. Taste and adjust.
6. Bring to a low boil and reduce to simmer until the sauce thickens.
7. Reserve 1/4 cup and set aside.
8. Make the filling:.
9. Add shredded chicken, diced tomatoes, green chillis, corn and spices to a large pan.
10. Set on stove over medium heat and add the reserved 1/4 cup of sauce.
11. Stir and cook until warmed through.
12. Assemble the enchiladas:.
13. Pour 1/2 cup of the sauce into the bottom of a 9x14 glass casserole dish.
14. Place three heaping spoonfuls of the filling into the middle of one tortilla.
15. Roll tightly and place in the casserole.
16. Repeat with the rest of the tortillas.
17. Pour remaining sauce over enchiladas.
18. Sprinkle cheese on top.
19. Place uncovered in preheated oven and cook for 25 minutes.

butter, flour, tomato paste, chili powder, cumin, garlic, cocoa, sugar, cayenne, salt, pepper, water, chicken breasts, tomatoes, green chilies, sweet corn, salt, flour tortillas, cheese

Taken from www.food.com/recipe/momositas-chicken-enchiladas-381638 (may not work)