Chicken Enchiladas - cooking recipe

Ingredients

Enchilada Sauce (makes 3 cups)
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
Filling
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

Preparation

Enchilada sauce directions:
Heat corn or canola oil in large sauce pan; stir in flour and chil powder; cook for 1 minute.
Add remaining ingredients, bring to a boil, and simmer for 10 minutes.
Filling.
Heat oven to 350\u00b0F.
Prepare enchilada sauce below.
In a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles, and cilantro.
Stir in 1/2 cup enchilada sauce.
Season with salt and pepper, set aside, heat 1/2 inch corn or canola oil in large pan.
Fry tortillas, one at a time until soft (10 seconds per side).
Drain on paper towels, spray 9\"x 13\" baking dish with non-stick cooking spray.
Spread small amount of sauce in bottom of dish.
Spread 2 heaping tablespoons of chicken mixture in each tortilla& roll up.
Place seam side down, side by side in prepared dish.
Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes.
Garnish with extra sour cream, sliced green onions and chipped cilantro.