Easy Enchiladas

Ingredients
3 tablespoons plus 1/2 cup oil, divided
1 tablespoon flour
1/4 cup New Mexican chili powder (Regular Chili Powder works just fine–that’s what I use)
16 ounces chicken stock
10 ounces tomato puree
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt
3 cups grated cheddar cheese
2 cups cooked and shredded chicken
1 onion, chopped
10 corn tortillas
1 cup sour cream, for garnish
1/2 cup chopped scallions, for garnish
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Directions
Preheat oven to 350 degrees F.

Directions

Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.

Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions.

Recipe courtesy of Emeril Lagasse

Read more at: http://www.foodnetwork.com/recipes/chicken-enchiladas-recipe0.html?oc=linkback

Tips from MCJake:

• Feel free to substitute cooked ground meat en lieu of shredded chicken
• Black bean filling is an excellent veggie option (substitute the chicken stock with veggie stock too–of course)
• If you don’t feel like rolling the tortillas, layer them and make Enchilada Lasagna instead
• These taste best on Day 2, after all the flavors get to hang out together for a while.