April 14, 2010

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. 

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