Famous Chicken Enchiladas

So, a coworker who left to be a travel nurse, gave me her "Famous" Enchilada recipe and let me tell you, I am now claiming it as my own (Sorry April, but I am giving you credit!). I have never tasted such an authentic red sauce. It makes my mouth water just thinking about it. So, here's the recipe. Please try it and enjoy!!!

Enchilada Filling:

4-5 boneless skinless chicken breasts (boiled and shreaded)

4-5 green onions (finely chopped)

3/4 cup sour cream

1/2 cup shreaded cheddar cheese

1/2 cup shreaded monterey jack cheese

1 small can of green chillies

1/4 cup chopped cilantro

1/2 cup sauce (see recipe below)

Sauce:

2 Tablespoons Corn Oil (You can use vegetable oil too, doesn't seem to affect the taste too much)

2 Tablespoons All purpose flour

1-8oz can tomato sauce

1-14 oz can chicken broth

2 Tablespoons Chilli Powder

1 Teaspoon Cumin

1 tsp Garlic Powder

1 tsp Salt

Dash of Pepper

Additional Ingredients:

24 ct corn tortillias

2-8 oz cans of chicken broth

3/4 cup chopped yellow onion

3 cups water

3-4 cups shredded montery jack/cheddar cheese

Boil your chicken breasts by bringing half water/half chicken broth to a boil. Add in 1/2 cup chopped onions. Boil chicken until done (DON'T OVER COOK THE CHICKEN...20 minutes should be enough). Cooking the breasts with chicken broth makes the chicken so much more flavorful.

Soften your corn tortillias in corn oil (or you can use butter).

In a sauce pan on high heat, add 2 Tablespoons corn oil

Once heated, add the flour. Stir for approx one minute. Turn heat down to Medium and add the chicken broth and whisk out any lumps. Add tomato sauce and spices. Simmer for approx five minutes.

After boiling your chicken and shreadding it, take the rest of the filling ingredients and mix together. Once mixed, add a small amount to a corn tortillia, roll up, and place in a cassarole dish seam side down. Repeat until dish is filled up. Take the remaining enchilada sauce and spread over the enchiladas evenly. Sprinkle with cheese. Cook on 425 for 10-15 minutes.

Enjoy!!!