Authentic Chicken Enchiladas

3 cups Enchilada Sauce
1 can (4 ounces) diced green chiles
2 cups shredded cooked chicken
1/4 cup chopped fresh cilantro
1/2 cup thinly sliced green onions
Salt and pepper to taste
3/4 cup shredded Cheddar Cheese
1/4 cup sour cream
3/4 cup shredded Mont. Jack cheese
Oil
12 6-inch corn tortillas
No-Stick Cooking Spray

Heat oven to 350ºF. Prepare Enchilada Sauce. Mix together chicken, green onions, 1/2 cup Cheddar, 1/2 cup Monterey Jack, sour cream, chiles, cilantro, salt and pepper in bowl. Stir in 1/2 cup Enchilada Sauce. Set aside. Heat 1/2 inch oil in large pan. Fry tortillas, one at a time, until soft (10 seconds per side). Drain well on paper towels. Spray a 9 x 13-inch baking dish with No-Stick Cooking Spray.


Spread a small amount of Enchilada Sauce over the bottom of dish.
Spread 2 heaping tablespoons of the chicken mixture in each tortilla and roll up.
Place enchiladas, seam side down, side-by-side in prepared dish.
Pour remaining sauce over. Top with remaining cheeses.
Bake until bubbling, 15-20 minutes.
Garnish with sour cream, sliced green onions and chopped cilantro.



Enchilada Sauce

2 tablespoons oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 teaspoon ground cumin
1 can (14 ounces) chicken broth
1 can (8 ounces) tomato sauce
1 teaspoon salt
1/4 teaspoon garlic powder


Heat oil in large saucepan; stir in flour and chili powder. Cook for 1 minute.
Add remaining ingredients, bring to boil and simmer for 10 minutes. Makes three cups of sauce.