- 3 cups enchilada sauce
- 2 cups shredded cooked chicken
- 1/2 cup thinly sliced green onions
- 3/4 cup shredded Cheddar cheese
- 3/4 cup shredded Monterey Jack cheese
- 1/4 cup sour cream
- 1 (4 ounce) can diced green chiles
- 1/4 cup chopped fresh cilantro
- Salt and pepper, to taste
- CRISCO® Oil, as needed
- 12 (6 inch) corn tortillas
- CRISCO® No-Stick Cooking Spray
- Enchilada Sauce:
- 2 tablespoons CRISCO® Oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 (14 ounce) can chicken broth
- 1 (8 ounce) can tomato sauce
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- Heat oven to 350 degrees F. Prepare Enchilada Sauce.
- Enchilada Sauce: Heat CRISCO(R) 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.
- Enchiladas: Mix together chicken, green onions, 1/2 cup Cheddar, 1/2 cup Monterey Jack, sour cream, chiles and cilantro in a medium bowl. Stir in 1/2 cup Enchilada Sauce; stir until well blended. Season with salt and pepper. Set aside.
- Heat 1/2 inch CRISCO(R) 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 CRISCO(R) 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.