Chicken Enchiladas
Time: 30 min prep 20 min cook
Serves: 8
Serves: 8
From: Judy S.
Ingredients:
Enchilada Sauce:
2 T. canola oil
2 T. all purpose flour
2 T. chili powder
1 tsp. ground cumin
1 can (14 oz.) chicken broth
1 can (8 oz.) tomato sauce
1/4 tsp. garlic powder
3 C. mild enchilada sauce
Stuffing:
3 C. shredded cooked chicken
1/2 C. thinly sliced green onions
3/4 C. shredded cheddar cheese
3/4 C. shredded Monterey Jack cheese
1/4 C. sour cream
1 can (4 oz.) diced green chilies
Tortillas
Directions:
Heat oven to 350°F. Prepare enchilada sauce. Heat oil in sauce pan. Stir in flour and chili powder. Cook for one minute. Add remaining ingredients for sauce. Bring to a boil. Simmer for 10 minutes. Stir frequently. In a medium bowl, mix chicken, green onions, both kinds of cheese, sour cream, chilies, salt and pepper to taste, and stir in 1/2 cup prepared enchilada sauce. Set aside. Spray 9x13-inch baking dish with cooking spray. Spread a small amount of sauce in bottom of pan. Spread filling in tortillas. Roll up. Place in baking dish side by side. Pour remaining enchilada sauce over tortillas. Bake until bubbling. 15-20 minutes.
Enchilada Sauce:
2 T. canola oil
2 T. all purpose flour
2 T. chili powder
1 tsp. ground cumin
1 can (14 oz.) chicken broth
1 can (8 oz.) tomato sauce
1/4 tsp. garlic powder
3 C. mild enchilada sauce
Stuffing:
3 C. shredded cooked chicken
1/2 C. thinly sliced green onions
3/4 C. shredded cheddar cheese
3/4 C. shredded Monterey Jack cheese
1/4 C. sour cream
1 can (4 oz.) diced green chilies
Tortillas
Directions:
Heat oven to 350°F. Prepare enchilada sauce. Heat oil in sauce pan. Stir in flour and chili powder. Cook for one minute. Add remaining ingredients for sauce. Bring to a boil. Simmer for 10 minutes. Stir frequently. In a medium bowl, mix chicken, green onions, both kinds of cheese, sour cream, chilies, salt and pepper to taste, and stir in 1/2 cup prepared enchilada sauce. Set aside. Spray 9x13-inch baking dish with cooking spray. Spread a small amount of sauce in bottom of pan. Spread filling in tortillas. Roll up. Place in baking dish side by side. Pour remaining enchilada sauce over tortillas. Bake until bubbling. 15-20 minutes.
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