Ingredients

• 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
• 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

Instructions

1. Enchilada sauce directions:.

2. Heat corn or canola oil in large sauce pan; stir in flour and chil powder; cook for 1 minute.

3. Add remaining ingredients, bring to a boil, and simmer for 10 minutes.

4. Filling.

5. Heat oven to 350°F.

6. Prepare enchilada sauce below.

7. In a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles, and cilantro.

8. Stir in 1/2 cup enchilada sauce.

9. Season with salt and pepper, set aside, heat 1/2 inch corn or canola oil in large pan.

10. Fry tortillas, one at a time until soft (10 seconds per side).

11. Drain on paper towels, spray 9"x 13" baking dish with non-stick cooking spray.

12. Spread small amount of sauce in bottom of dish.

13. Spread 2 heaping tablespoons of chicken mixture in each tortilla& roll up.

14. Place seam side down, side by side in prepared dish.

15. Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes.

16. Garnish with extra sour cream, sliced green onions and chipped cilantro.