Chicken Enchiladas

3 cups enchilada sauce prepared below
2 cups shredded cooked chicken
½ cup thinly sliced green onions
2 cups Mexican cheese or Colby Jack
¼ cup sour cream
1 4 ounce can diced green chilies
¼ cup chopped fresh cilantro
Salt and pepper to taste
12 6” corn tortillas, warmed in microwave for 2 minutes

Heat oven to 350. Prepare enchilada sauce below. In medium bowl, mix chicken, green onions, 1 cup cheese, sour cream, chilies and cilantro. Stir in ½ cup enchilada sauce. Season with salt and pepper. Set aside. Spray 9x13 or 2 8x8 pans with nonstick spray. Spread small amount of sauce in bottom of dish. Spread 2 heaping tablespoons of chicken mixture in each tortilla and roll up. Place seam side down, side by side in prepared dish. Pour remaining sauce over, top with remaining cheese and bake until bubbling, 15-20 minutes. Garnish with extra sour cream, sliced green onions and chopped cilantro if desired.

Enchilada sauce
2 T. oil
2 T. flour
2 T. chili powder
1 tsp. cumin
1 14oz. can chicken broth
1 8 ounce can tomato sauce
1 tsp. salt
1 clove garlic, pressed
Heat oil in saucepan, stir in flour and chili powder; cook for 1 minute. Add remaining ingredients, bring to a boil and simmer for 10 minutes.