- 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