FIRECRACKER ENCHILADAS

FIRECRACKER ENCHILADAS image

Categories Broil

Yield 6 4

Number Of Ingredients 11

3 tablespoon vegetable oil
1 large onion, finely chopped
3 tablespoons flour
2 14 ounce cans tomato sauce
1 tablespoon chili powder
2 1/2 teaspoons cumin
1 1/2 teaspoon salt
2 cups shredded chicken (2 med sized breasts)
2 cups shredded cheddar cheese
4 ounce can diced green chilis, drained
sic 10-inch torillas

Steps:

In a medium saucepan, heat the oil over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water, tomato sauce, chili powder, cumin and salt. Bring to a boil and simmer for 5 minutes. Pre heat broiler. Position top rack 12 inches from the heat source. In a large bowl, mix the chicken, two-thirds of the cheese and chilis. Spread 1 cup of the sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat, transfer to a plate and fill with 1/2cup of chicken mixture, roll up and transfer to the dish seam side down. Top with remaining sauce and cheese. Broil for 5-7 minutes. Turn off broiler and leave enchiladas in the over until heated through, about 5 minutes.