Mexican Chicken Enchiladas with Red Sauce

Ingredients

• 2 cups cooked chicken breast, shredded
• 8 units corn tortillas
• 2 cups Mexican cheese blend, shredded
• 1 tablespoon vegetable oil

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour, sifted
• 3 tablespoons chili powder
• 2 cups chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon salt

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   To prepare the red sauce, heat 2 tablespoons of vegetable oil in a saucepan over medium heat.
3. 03
   Whisk in the sifted flour and chili powder, and cook for about 1 minute until slightly thickened.
4. 04
   Gradually add the chicken broth, whisking constantly to prevent lumps. Stir in garlic powder, cumin, and salt.
5. 05
   Bring the sauce to a simmer and cook for about 10 minutes until it thickens, stirring occasionally.
6. 06
   In a large skillet, heat 1 tablespoon of oil and warm each tortilla for about 30 seconds on each side to make them pliable.
7. 07
   Fill each tortilla with shredded chicken and 1-2 tablespoons of cheese. Roll up and place seam-side down in a baking dish.
8. 08
   Pour the red sauce over the enchiladas, making sure they are completely covered.
9. 09
   Sprinkle the remaining cheese over the top of the enchiladas.
10. 10
    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. 11
    Let the enchiladas cool for a few minutes before serving.