Chicken Enchiladas

By 1For_Him

Ingredients

• RED ENCHILADA SAUCE:
• 1 tablespoon canola Oil
• 1 tablespoon Flour
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1 c. chicken broth
• 4 oz tomato sauce
• 1/2 teaspoon salt
• sprinkling garlic powder
• Cheese Sauce:
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 3 tablespoon butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 can (4 ounces) chopped green chilies (I used 1/2)
• 1/2 teaspoon ground coriander
• 1/8 teaspoon pepper
• 2 cups (4 ounces) shredded Monterey Jack cheese, divided
• (Can use combination with cheddar cheese)
• 1/2-3/4 cup sour cream
• 3 cups chopped cooked chicken
• 10-15 flour tortillas (8 inches)
• Sliced ripe olives, chopped tomatoes and green onions, shredded lettuce, sour cream, optional

Details

Servings 4
Preparation time 20mins
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

Step 1

For red sauce: HEAT oil in large saucepan. Stir in flour and chili powder. Cook 1 minute. Add cumin, chicken broth, tomato sauce, salt and garlic powder. Bring to boil and simmer 10 minutes.

For cheese sauce: In a small saucepan, saute onion and garlic in butter until tender. Combine flour and broth until smooth; gradually add to pan.

Stir in the chilies, coriander and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese and sour cream until cheese is melted.

Combine chicken and 3/4-1 cup of the red sauce. Place about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 11-in. x 7-in. baking dish. Pour cheese sauce over enchiladas. Drizzle more red sauce down the middle of them.

Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with olives, tomatoes and green onions if desired. Yield: 4 enchiladas.