Chicken Enchiladas

By mz0926

Ingredients

• Enchilada Sauce
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 3 Tablespoons of Chili Powder
• 1/4 tsp salt if using Unsalted Stock
• 1/2 tsp of Cumin
• 2 Cups of Unsalted Chicken Stock
• 2 Tablespoons of Flour
• 2 Tablespoons of Olive Oil
• Flour Soft Taco Shells- Burrito shells
• Boneless Family Pack Skinless Chicken Thighs or Pre cooked Chicken
• Onion
• corn
• Cheese 2 small bags or cheese or one large bag-one for filing and one for topping
• any other other fillings
• Pico for Topping

Preparation

Step 1

1. Grill, cook chicken
2. Let chicken cool
3. mix all spices put off to side
4. Heat olive oil then add flour whisk cook until flour cooked
5. Add spices, blend well
6. Add chicken broth mix well- cook until boiling

Preheat oven 350 degrees
1. One Large Casserole Dish- Spray with Pam
2. Cut chicken, onion, corn and other fillings in bowl-but could add cheese now or wait until wrapping Enhiladas
3. 2 Soup Ladle of Sauce-(Black not Sliver Soup Ladle) Mix
4. place amount of filling on Tortilla Shell- cheese if not added to mix
5. Roll placing seam on bottom of pan.
6. Use 10 Shells in large casserole dish, add remaining Sauce
7. Place cheese on top
8. Bake at 350 degrees 35 to 40 minutes- if cheese is not light brown use broiler.

let sit for 10 minutes before serving- Great with rice- Top with Pico fresh