This is a favorite at Justin’s house whenever Rhonda (Justin’s mom) makes it.
2 cups cooked and shredded chicken (they use 1 whole rotisserie chicken)
3 Tbs plus .5 cup oil, divided (or you can use butter)
1 Tbs flour
.25 cup chili powder (they use New Mexican)
16 oz chicken stock
10 oz tomato puree
1 tsp dried oregano
.5 tsp ground cumin
3 cups grated cheddar cheese
1 onion, chopped
1 cup sour cream
.5 cup chopped green onions
Preheat oven to 350. Heat 3 Tbs oil. Add flour and brown, whisking 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt. You can add onions, garlic and cilantro to the sauce, then strain it so it’s smooth.
Spoon some sauce into a baking dish to coat. Combine cheese, chicken and onion for filling. Heat remaining .5 cup oil in a skillet until hot. Using tongs, dip in tortillas, one at a time, to soften. Drain on paper towels. Dip each tortilla in sauce. On a plate, fill with a generous spoonful of filling and roll up. Place enchiladas seam side down in baking dish. Bake 30 minutes. Top with sour cream, scallions, and cilantro.