Chicken Enchiladas

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

salt

3 cups grated cheddar cheese

1 onion, chopped

corn tortillas

1 cup sour cream

.5 cup chopped green onions

garlic

cilantro

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.