Chicken Enchiladas

Ingredients

• 3 cups cooked, shredded chicken
• 2 cups shredded Monterey Jack cheese
• 10 flour tortillas
• 1 tbsp vegetable oil
• 3 tbsp all-purpose flour
• 2 tbsp chili powder
• 2 cups chicken broth
• 1 can (8 oz) tomato sauce
• 1 tsp ground cumin
• salt, to taste
• sour cream and chopped cilantro, for serving

Instructions

1. 1Preheat the oven to 375°F and grease a 9x13-inch baking dish.
2. 2Heat the oil in a saucepan over medium heat, whisk in the flour and chili powder, and cook for 1 minute.
3. 3Gradually whisk in the chicken broth and tomato sauce, add the cumin and salt, and simmer for 5-6 minutes until slightly thickened to make the enchilada sauce.
4. 4Toss the shredded chicken with about a third of the sauce and half of the cheese.
5. 5Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
6. 6Pour the remaining sauce over the top and sprinkle with the rest of the cheese.
7. 7Bake for 20-25 minutes until the cheese is melted and bubbly.
8. 8Top with sour cream and cilantro before serving.

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