Chicken Enchiladas

Yield: Makes 6-8 servings

Ingredients:

3 cups Enchilada Sauce (recipe follows)
2 cups shredded cooked chicken
1/2 cup thinly sliced green onions
3/4 cup shredded Cheddar Cheese
3/4 cup Monterey Jack cheese
1/4 cup dairy sour cream
1 can (4 ounces) diced green chiles
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper, to taste
Crisco® Vegetable Oil
12 (6-inch) corn tortillas
Crisco® Original No-Stick Cooking Spray

ENCHILADA SAUCE
2 tablespoons Crisco® Vegetable Oil
2 tablespoons Pillsbury BEST® All Purpose Flour
1 to 2 tablespoons chili powder, or to taste
1 teaspoon ground cumin
1 can (14 ounces) chicken broth
1 can (8 ounces) tomato sauce
1 teaspoon salt
1/4 teaspoon garlic powder

Preparation Directions:

ENCHILADA SAUCE
Heat all-vegetable 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.

ENCHILADAS
1. Combine chicken, green onions, 1/2 cup Cheddar, 1/2 cup Monterey Jack, sour cream, chiles and cilantro. Stir in 1/2 cup Enchilada Sauce; stir until well blended.

2. Season with salt and pepper; set aside.

3. Heat 1/2 inch all-vegetable oil over medium heat in large pan. Fry tortillas, one at a time, until soft (10 seconds per side). Drain well on paper towels.

4. 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.

5. Place enchiladas, seam side down, side by side in prepared dish. Pour remaining sauce over. Top with remaining cheeses.

6. Bake until bubbling, 15-20 minutes. Garnish with sour cream, sliced green onions and chopped cilantro.