Chicken Enchiladas with Red Sauce

By angielaine

Ingredients

• ENCHILADA SAUCE:
• 3 cups Enchilada Sauce (see recipe below)
• 2 cups Shredded Cooked Chicken
• 1/2 cup thinly sliced Green Onions
• 3/4 Cup Shredded Cheddar, divided
• 3/4 cup Shredded Monterey Jack, divided
• 1/4 cup Sour Cream
• 1 - 4 oz can Diced Green Chiles
• Canola Oil as needed
• 1/4 cup chopped fresh Cilantro
• salt and pepper to taste
• 12 – 6” Corn tortillas
• PAM
• 2 Tbsp Canola Oil
• 2 Tbsp All-Purpose Flour
• 2 Tbsp Chili Powder
• 1 tsp Ground cumin
• 1 – 14 oz Can Chicken Broth
• 1 – 8 oz Can Tomato Sauce
• 1 tsp Salt
• 1/4 tsp Garlic Powder

Preparation

Step 1

Heat oven to 350°. Prepare enchilada sauce below. In a medium bowl, mix chicken, green onions, ½ cup cheddar, ½ cup Monterey jack, sour cream, chiles and cilantro. Stir in ½ cup enchilada sauce. Season with salt and pepper. Set aside. Warm tortillas one at a time on large skillet sprayed with PAM. Spray 9x13” baking dish with PAM. Spread a small amount of sauce in bottom of dish. Spread heaping spoonful of chicken mixture in each tortilla and roll up. Place seam side down, side by side in prepared dish. Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes. Garnish with extra sour cream, sliced green onions, and chopped cilantro.

Sauce:
Heat oil in large saucepan; stir in flour and chili powder; cook for 1 minute. Add remaining ingredients, bring to a boil and simmer for 10 minutes.