Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 1 (8 oz.) can tomato sauce; 1 (3 1/2 oz.) can chopped green chilies; 3/4 c. water; 1 Tbsp. flour; 1 Tbsp. vegetable oil; 1 Tbsp. vinegar; 1/2 tsp. oregano, crumbled; 1/4 tsp. cumin; 1/4 tsp. red pepper; 1/4 tsp. garlic powder; 2 c. (10 oz.) cubed, cooked chicken; 1 1/2 c. (6 oz.) shredded Cheddar cheese; 8 flour tortillas

13 ingredients

9 steps

Ingredients

1 (8 oz.) can tomato sauce
1 (3 1/2 oz.) can chopped green chilies
3/4 c. water
1 Tbsp. flour
1 Tbsp. vegetable oil
1 Tbsp. vinegar
1/2 tsp. oregano, crumbled
1/4 tsp. cumin
1/4 tsp. red pepper
1/4 tsp. garlic powder
2 c. (10 oz.) cubed, cooked chicken
1 1/2 c. (6 oz.) shredded Cheddar cheese
8 flour tortillas

Directions

1

Preheat oven to 350°.
2

Blend first 10 ingredients in saucepan until smooth; bring to a boil, stirring constantly.
3

Reduce heat; simmer 2 minutes.
4

Place 1/4 cup chicken, 2 tablespoons of cheese and 1 tablespoon of sauce on each tortilla.
5

Roll up and place seam side down in a greased 9 x 12-inch baking dish.
6

Spread remaining sauce over enchiladas.
7

Top with cheese.
8

Bake, covered, 20 minutes.
9

Makes 4 servings.