RECIPES: Chicken Enchiladas

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Sauce:

1/4 cup vegetable oil

2 tablespoons flour

1/4 cup mild chili powder

1, 8-ounce can tomato sauce

2 cups chicken stock

1 teaspoon dried oregano

1/2 teaspoon cumin

1/2 teaspoon granulated garlic

Salt and pepper to taste

Filling:

Meat from 1/2 fully cooked deli chicken

4 – 6 scallions, sliced

3 cups shredded sharp Cheddar cheese, divided use

8 corn tortillas – we used Central Market's freshly made tortillas

1. Preheat oven to 375°.

2. Make sauce: In a medium skillet, heat vegetable oil over medium heat. Whisk in flour and chili powder and cook, whisking constantly, until lightly brown. Gradually whisk in tomato sauce, chicken stock, oregano, cumin, and garlic. Simmer, whisking constantly, until mixture thickens slightly. Season with salt and pepper. Place 1 cup in bottom of 9 x 13-inch baking dish.

3. Make filling: In a large bowl, mix together chicken meat, scallions, and 1 cup shredded cheese.

4. Lay tortillas on a work surface and top with filling, dividing evenly. Roll up each tortilla and place on sauce in baking dish. Top with remaining sauce and shredded cheese. Bake 20 – 30 minutes or until cheese is hot and bubbly.

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Web tip:

Grating cheese becomes quick and easy when you use a large-hole grater. This type of grater was popular back in the 50s and 60s, so if you don't find one at a kitchen store, check out garage sales or vintage stores.