Chicken Enchiladas Recipe

Chicken Enchiladas

• 3 C. (750 mL) Enchilada Sauce (recipe follows)
• 2 C. (500 mL) shredded cooked chicken
• ¹/₂ C. (125 mL) thinly sliced green onions
• ³/₄ C. (175 mL) shredded Cheddar Cheese
• ³/₄ C. (175 mL) Monterey Jack cheese
• ¹/₄ C. (50 mL) sour cream
• 1 can (127 mL) can chopped green chilies
• ¹/₄ C. (50 mL) chopped fresh cilantro
• salt and freshly ground black pepper, to taste
• Crisco^® Pure Vegetable Oil
• 12 6″/15 cm corn or flour tortillas*
• Enchilada Sauce
• 2 Tbsp. (30 mL) Crisco^® Pure Vegetable Oil
• 2 Tbsp. (30 mL) all-purpose flour
• 1 Tbsp. (15 mL) chili powder, or more to taste
• 1 tsp. (5 mL) ground cumin
• 1 ³/₄ C. (425 mL) chicken broth
• 1 C. (250 mL) tomato sauce
• 1 tsp. (5 mL) salt
• ¹/₄ tsp. (1 mL) garlic powder