8 Flour Tortillas
Sauce:
2 T flour
2 T canola oil
1 t chili powder
1 t cumin
1 14 oz chicken broth
1 8 oz tomato sauce
1 t salt
¼ t garlic powder
Heat oil and flour to make a roux. Add remaining ingredients, bring to a boil & simmer uncovered for 10 minutes.
Filling:
2 ½ cups cooked chicken
½ cup thinly sliced green onions
¾ cup shredded cheddar (1/2 in filling & ½ on top)
¾ cup shredded Monterey Jack (1/2 in filling & ½ on top)
¼ cup sour cream
2 oz chopped green chilis
½ t dried cilantro
Mix filling ingredients.
Put a layer a layer of sauce on bottom of a baking dish.
Slather sauce on tortillas, add ¼ cup filling, roll.
Fill dish with enchiladas.
Pour remaining sauce on top.
Add remaining cheese.
Bake uncovered at 350F for 20 minutes.
Photo Credit – CC BY by ewen and donabel
