Green Chile Chicken Enchiladas
2 Tbsp canola oil
1 medium onion, chopped
2 cloves garlic, minced
1 (14 oz) can green chile enchilada sauce (I prefer the Hatch brand)
1 small can chopped green chiles, undrained
1 tsp ground cumin
1 cup chicken stock
2 Tbsp flour
1 cup sour cream
4 oz. Monterrey jack cheese, grated
4 oz. white cheddar cheese, grated
8 (6") flour tortillas
fresh cilantro, optional
Meanwhile, preheat the oven to 400'F. Coat a 9x13 inch baking dish with cooking spray.
When the chicken is done, remove and shred with 2 forks.
Pour about 1 cup of the sauce in the prepared baking dish, just enough to coat the bottom of the dish with a thin layer. Spoon some of the chicken mixture evenly down the center of a tortilla (they will be full -- I like substantial enchiladas!). Tightly roll the tortilla around the filling and place seam-side down in the baking dish. You may need to warm the tortillas slightly in the microwave to get them pliable enough to roll without tearing.
Cover the enchiladas with the remaining sauce* and sprinkle with the rest of the cheese. Bake, uncovered, until the sauce is bubbly and cheese is melted, 15-20 minutes. Remove from oven, and top with freshly chopped cilantro, if desired.
Makes 8 enchiladas.
*I had some extra sauce. You don't want to overfill the baking dish; you want to add just enough to come approximately half-way up the sides. I added my extra sauce to some leftover plain cooked rice and heated through. Very good!