Chicken Enchiladas

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 tablespoons flour
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 (14 ounce) can low sodium chicken broth
• 1 (8 ounce) can low-sodium tomato sauce
• 1/4 teaspoon garlic powder
• 3 cups enchilada sauce
• 2 cups chicken, cooked to your liking and shredded
• 1 (8 ounce) package shredded mexican blend cheese
• 1/4 cup nonfat sour cream
• 1 (4 ounce) can diced green chilies
• salt & pepper (optional)
• 12 (6 inch) corn tortillas

Recipe

• 1 for sauce:.
• 2 heat oil in sauce pan. add flour and chili powder. cook 1 minute, stirring constantly.
• 3 add remaining ingredients and bring to a boil. simmer 10 minutes, stirring occasionaly.
• 4 for enchiladas:.
• 5 cook (to your liking) and shred chicken.
• 6 mix chicken, 1 c cheese, sour cream and chiles. stir in 1/2 c enchilada sauce.
• 7 season with salt and pepper.
• 8 set aside.
• 9 wrap tortillas in wax paper or paper towels and microwave 30 seconds.
• 10 grease a 9x13" pan.
• 11 spread about 6 tbsp of the enchilada sause on the bottom of the pan.
• 12 place 2 tbsp chicken mixture on each tortilla, roll and place in pan, seam side down.
• 13 pour remaining sauce over the top of the enchiladas.
• 14 sprinkle with remaining cheese.
• 15 bake 350 degrees, for 15-20 minutes.
• 16 serve with sour cream.