Chicken Enchiladas

Enchilada Sauce:

2 Tbsp. Oil

2 Tbsp. Flour

1 Tbsp. Chili Powder (you can add more if you like)

1 tsp. ground Cumin

1 can (14 oz) chicken broth

1 can (8 oz) tomato sauce

1 tsp. salt

¼ tsp. garlic powder

Rest of ingredients:

2 c. shredded cooked chicken

½ c. thinly sliced green onions

¾ c. cheddar cheese (divided)

¾ c. Monterey jack cheese (divided)

¼ c. sour cream

1 can (4 oz) green chilies

Salt and pepper to taste

12  6-in corn tortillas

1. Enchilada sauce:  heat oil in large sauce pan:  stir in flour and chili powder.  Cook for one minute.  Add remaining ingredients, bring to boil and simmer for 10 minutes.
2. In a bowl mix together chicken, green onions, ½ c. cheddar, ½ c. Monterey jack, sour cream, chilies.  Stir in ½ c. of the enchilada sauce, stir until blended and season with salt and pepper.
3. Heat corn tortillas (both sides) in a frying pan.  I don’t use oil or anything.  You just need to get them soft so they don’t crack.  They usually bubble up a little when they are ready. Or you can heat a few of them at a time in the microwave between wet paper towels for 20-30 seconds.
4. Put a little bit of sauce in a 9X13 inch pan.
5. Spread about 2 Tbsp. (heaping) of mixture into each tortilla and roll up and place side by side (seam side down) in pan.
6. Pour remaining sauce over the top and top with remaining cheese.
7. Bake at 350 degrees until bubbly (about 15-20 minutes)