Chicken Enchiladas

SOURCE: Foodnetwork.com
ANNIE'S RATING: 3 stars
TOTAL COOKING & PREP TIME: less than 1 hr
SERVINGS: 2 to 3

WHAT'S NEEDED:

• 1&1/2 TBSP oil
• 1/2 TBSP flour
• 1/8 cup chili powder (NOTE A)
• 8 oz chicken stock (NOTE B)
• 5 oz tomato puree
• 1/2 tsp dried oregano
• 1/4 tsp ground cumin
• Salt
• 1&1/2 cups cheddar cheese, grated  
• 1 cup chicken, cooked and shredded  
• 1/2 onion, chopped
• 5 corn tortillas
• 1/2 cup sour cream, for garnish
• 1/4 cup chopped green onion, for garnish

HOW TO:

1. Preheat oven to 350 degrees F.
2. Make the sauce. In a saucepan heat the oil, add flour and cook, 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.
3. Make the filling. Combine cheese, chicken and onion for filling.
4. Heat the tortillas, one at a time, on a dry pan to soften it. (NOTE C) Dip each tortilla in the sauce then transfer it on a plate, fill it with a generous spoonful of the filling, then roll it up. Place the enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes.
5. To serve, top with sour cream and green onions.

NOTES:

• (A) The original recipe called for New Mexican chili powder. I had California chili powder at that time and it still worked good for me.
• (B) Save the chicken stock when you cook the chicken. To add more flavor to the chicken stock, cook the chicken with chopped celery stalks and onions, diced carrots, and season with salt and pepper to taste.
• (C) The original recipe instructed that the corn tortillas be heated by dipping them in hot oil. I tried this but my corn tortilla tore up, especially when I try to dip it in the sauce. It was a disaster!!! Hence, for my next batch, I just heat the corn tortillas on a clean, hot pan and it worked! :-)