Chicken Enchiladas

OK, these are up there with the Chimichangas! I decided to make them with EVERYTHING in them, because the picky eaters wouldn't eat them anyway, and I may as well enjoy them. I also used Pepper Jack , instead of Jack and you never can go wrong with Pepper Jack. There was a little chicken mixture in the pan and Mark scooped it into a soft corn tortilla and said that was a good choice. I may put the mixture in a casserole dish, bake it for a short while and then put it into tortillas at some point. I've never made homemade enchilada sauce, but it was easy and real good. I ended up making 17 enchiladas and filled them pretty full. I wanted to be able to roll them up, so not the full 2 heaping T in each. I thought it was a lot of sauce, but it seemed to cook out when it was in the oven. You may not want to use the full amount, if you don't want it too saucy. Just eye ball it!

Chicken Enchiladas

3 cups enchilada sauce
2 cups shredded cooked chicken
1/2 cup thinly sliced green onions
3/4 cup shredded cheddar
3/4 cup shredded monterey jack
1/4 cup sour cream
1 4 oz can diced green chilies
1/4 cup chopped fresh cilantro
salt & pepper to taste
12 6" corn tortillas

Enchilada Sauce-makes 3 cups
2 TB oil
2 TB flour
2 TB chili powder
1 tsp. ground cumin
1 14 oz can chicken broth
1 8 oz. can tomato sauce
1 tsp. salt
1/4 tsp. garlic powder

Heat oil in medium saucepan. Stir in flour & chili powder; cook for 1 minute. Add remaining ingredients, bring to a boil & simmer for 10 minutes.


Heat oven to 350* Prepare enchilada sauce. In a medium bowl, mix chicken, green onions, 1/2 cup cheddar cheese, 1/2 cup jack cheese, sour cream, chiles & cilantro. Stir in 1/2 cup enchilada sauce. Season with salt and pepper. Set aside. Soften tortillas it fry pan with a little oil, both sides and drain on paper towel. (I do it on my griddle, so I can do a lot at once) Spray 9 X 13 dish with non-stick spray. Spread a small amount of sauce in bottom of dish. Spread 2 heaping Tablespoon of chicken mixture in each tortilla and roll up. Place seam side down, side by side in dish. Pour remaining sauce over, top with remaining cheeses & bake until bubbling, 15-20 minutes. Garnish with extra sour cream, sliced green onions and chopped cilantro.