Firecracker Enchiladas - cooking recipe

Ingredients

3 tablespoons vegetable oil
1 large onion, finely chopped
3 tablespoons flour
1 (29 ounce) can tomato sauce
1 tablespoon chili powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
1 (2 lb) rotisserie-cooked chicken, meat shredded
1 lb muenster cheese, grated
3 chipotle chiles in adobo, seeded and finely chopped
12 (6 inch) corn tortillas

Preparation

In a medium saucepan, heat the oil over medium-high heat. Add two thirds of the onion and cook until softened, about 5 minutes.
Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to boil. Simmer 5 minutes; set aside.
Preheat the broiler. In a large bowl, mix the chicken, two thirds of the cheese and the chiles.
Spread 1 cup of the enchilada sauce in a large casserole dish. Dip one tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling.
Top with the remaining onion, sauce and cheese; broil until just golden, about 5 minutes. Turn off the broiler and leave in the oven until heated through, about 5 minutes.