Classic Chicken Enchiladas

Classic Chicken Enchiladas

Homemade Enchilada Sauce:
1/4 cup vegetable oil
2 Tbs flour
2 Tbs chili powder
1 (8 ounce) can tomato sauce
1 cup water
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
up to 2 Tbs Brown sugar *to taste
salt to taste

Directions
Heat oil in a saucepan over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.
makes 2 1/2 cups

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Enchilada Tortilla Filling: 
1/2 Cup enchilada sauce *reserve remaining 2 Cups for assembly
1 Cup salsa, your choice
2 Cups cooked Meat (chicken, turkey) 
1/4 Cup sour cream 
2 Cups cheese, shredded, your choice (pepperjack, mexican cheese)  *reserve 1 1/2 Cups remaining for assembly
4 Green onions, chopped *reserve some for topping
4-6 Flour or Corn Tortillas *reserve for assembly 
**I fry my corn tortillas in corn oil for a quick time to get slightly crisp but, soft 
enough to roll...the flour tortillas, I do not fry...

Cook Meat in large skillet, add enchilada sauce, salsa, sour cream & onion until well blended.

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*Assembly of Casserole:
Preheat oven to 350. Grease a 9x13 baking dish, spread some enchilada sauce on bottom of baking dish, fill each tortilla with Enchilada filling (above) and roll, place seem side down in baking dish. spread remaining enchilada sauce over top of rolled tortillas, sprinkle with remaining 1 1/2 Cups you choice of shredded cheese and reserved green onion. Cover and bake 30 mins until heated thru. Use broiler to brown up cheese if preferred at the end. Allow to stand 5 mins before serving. *add your choice of garnish (tomato, sour cream, shredded lettuce, black olives, avocados)

Recipe & Photos by: Diane Baker for Canning and Cooking at Home