Chicken Enchiladas

Chicken Enchiladas

For sauce:

1 tbs vegetable oil

1 tbs flour

2 8 oz. cans tomato sauce

1 cup chicken broth

1 tsp chili powder

1 tsp chopped cilantro

In a saucepan, heat vegetable oil over medium heat.  Stir in flour to make a paste.  Cook for 2 minutes, stirring constantly.  Add tomato sauce, chicken broth, chili powder, and cilantro.  Simmer while preparing the enchiladas.

For enchiladas:

6 whole wheat tortillas, warmed

2 lbs cooked shredded chicken

1 tsp chili powder

1/2 - 1 tsp Cajun seasoning

1/2 tsp garlic powder

2 cups Mexican blend cheese, divided

1/2 tsp cilantro

Preheat oven to 350 degrees.  Add chili powder, Cajun seasoning, and garlic powder to cooked chicken; mix well.  Spread equal amounts of chicken onto each tortilla.  Sprinkle with 1 cup cheese, divided among each tortilla. Roll up.

Place each rolled up tortilla into a 9" x 13" baking dish.  Spread enchilada sauce over tortillas, coating well.  Sprinkle with remaining cheese.  Bake at 350 degrees for 15 -20 minutes, until cheese is melted and bubbly.