 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
3 tablespoons plus 1/2 cup oil, divided |
1 tablespoon flour |
1/4 cup new mexican chili powder |
16 ounces chicken stock |
10 ounces tomato puree |
1 teaspoon dried oregano |
1/2 teaspoon ground cumin |
salt |
3 cups grated cheddar cheese |
2 cups cooked and shredded chicken |
1 onion, chopped |
10 corn tortillas |
1 cup sour cream, for garnish |
1/2 cup chopped scallions, for garnish |
Directions:
1. Preheat oven to 350 degrees F.
2. Make sauce: In a saucepan heat 3 tablespoons 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. Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions.
|
|