Enchilada Sauce
2 Tb. Vegetable oil
2 Tb. All-purpose flour
2 Tb. Chili powder
1 tsp. Cumin
18 oz. can of tomato sauce
1 14 oz. chicken broth
1 tsp. Salt
1/4 tsp. Garlic powder
Heat oil in a large 2 quart saucepan, stir in flour and chili powder. Cook for 1 minute. Add remaining ingredients and bring to a boil, simmer for 10 minutes.
Enchiladas
3 cups Enchilada sauce, divided ( recipe above)
2 cups shredded cooked chicken
1/2 cup green onions, thinly cut ( use scissors!) About 3 or 4 onions, plus more for garnish
3/4 cup shredded cheddar, divided
3/4 cup shredded Monterey Jack, divided
1/4 Mexican crema or sour cream, plus more for garnish
1 4-ounce can diced green chilies
1/4 cup chopped fresh cilantro , plus more for garnish
Salt and pepper to taste
12 flour tortillas, 6 inch size
Preheatoven to 350 degrees. In a medium bowl , mix together chicken, green onions, half of both cheeses, sour cream, chilies, and cilantro. Stir in 1/2 cup enchilada sauce; stir in salt and pepper. Set aside.
Spray 9 x 13 baking dish with nonstick spray. Pour a small amount amount of sauce on the bottom of of the dish to lightly coat. Spread 2 heaping tablespoons of the chicken mixture just off the center of the tortilla and roll into loose cylinders. Place the enchiladas seam side down,side by side in the prepared baking dish. Pour remaining sauce over the rolls and sprinkle with remaining cheese. Bake until bubbly, about 15 - 20 minutes.
Garnish the dish with green onions, sour cream and cilantro.
