Saucy Chicken Enchiladas

Description: I love this recipe you can use chicken or substitute beef. Its great either way! To save myself time on making chicken I buy the pre-seasoned shredded chicken or seasoned ground beef. If I don't buy premade stuff, i always season my meat.

Ingredients:

• 2 tablespoons corn oil or 2 tablespoons canola oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 (14 ounce) can chicken broth
• 1 (8 ounce) can tomato sauce
• 1 teaspoon salt
• 1/4 teaspoon garlic powder
• 2 cups shredded cooked chicken
• 1/2 cup thinly-sliced green onion
• 3/4 cup shredded monterey jack cheese
• 3/4 cup cheddar cheese
• 1/4 cup sour cream
• 1 (4 ounce) can dice green chilies
• corn oil or canola oil, as needed
• 1/4 cup chopped cilantro
• salt
• pepper
• 12 corn tortillas
• nonstick cooking spray

Steps:

1. Enchilada sauce directions:.
2. Heat corn or canola oil in large sauce pan; stir in flour and chil powder; cook for 1 minute.
3. Add remaining ingredients, bring to a boil, and simmer for 10 minutes.
4. Filling.
5. Heat oven to 350°F.
6. Prepare enchilada sauce below.
7. In a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles, and cilantro.
8. Stir in 1/2 cup enchilada sauce.
9. Season with salt and pepper, set aside, heat 1/2 inch corn or canola oil in large pan.
10. Fry tortillas, one at a time until soft (10 seconds per side).
11. Drain on paper towels, spray 9"x 13" baking dish with non-stick cooking spray.
12. Spread small amount of sauce in bottom of dish.
13. Spread 2 heaping tablespoons of chicken mixture in each tortilla& roll up.
14. Place seam side down, side by side in prepared dish.
15. Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes.
16. Garnish with extra sour cream, sliced green onions and chipped cilantro.