Green Chile Chicken Enchiladas

I made these last week and they were AMAZING!! The homemade green Chile enchilada sauce was a total game changer! I got the recipe here: http://www.melskitchencafe.com/homemade-green-enchilada-sauce/

Green Chile Enchilada Sauce:

2 Tablespoons Oil

1/2 Cup Finely Chopped Onion (I used dried minced onion)

2 Garlic Cloves Minced

3 Tablespoons Flour

1/4 Teaspoon Cumin

1/4 Teaspoon Black Pepper

1 1/2 Cups Chicken Broth or Vegetable Broth (Preferably low sodium, but either works)

1 Cup Roasted, Peeled, Diced Green Chiles Or 1 Cup Canned Diced Green Chiles (Rinsed and Drained)

1/4 Teaspoon Dried Oregano

1/2 Teaspoon Salt

Directions:

1. In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren't sticking (adjust the heat if they are). Cook until the onions are soft but not browned.
2. Stir in the flour and cook for 2-3 minutes, stirring constantly. It's ok if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty.
3. Gradually add the broth, whisking quickly and constantly to smooth out any lumps.
4. Add all the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened. It should be able to coat a spoon but still drip off. Add more broth to thin out if needed.
5. Add additional salt to taste, if needed. The sauce can be processed in a blender if you prefer a smoother consistency. It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen, probably up to a month or two if well sealed. Makes 2-3 cups of sauce.

Enchiladas:

12 Corn Tortillas

1/2 Cooking Oil (I used refined coconut oil)

2 Shredded Chicken (I used Tyson Grilled & Ready Diced Chicken Breast because it was super easy!)

1 1/2 to 2 Cups Green Chile Enchilada Sauce (Depends on how much sauce you like!)

1 1/2 Cups Shredded or Crumbled Queso Fresco or Queso Blanco (I used queso fresco, put it in a bowl and used a pastry cutter to crumble it, super easy!)

Directions:

1. Lightly brush tortillas with cooking oil. Heat, one at a time, on a comal over medium heat for about 15 seconds on each side. The idea is not to cook them or get them crispy, you just want to soften them with the heat. Stack heated tortillas on plate.
2. Take one tortilla and place chicken, a drizzle of sauce, and cheese down the center.
3. Roll tortilla around filling; place seam side down in 9x13 inch baking dish. Repeat with the remaining tortillas, chicken, sauce, and cheese.
4. Pour remaining sauce over the top. Sprinkle with the remaining cheese. Bake at 350° for 35 minutes. Serve warm and enjoy! Makes 4-6 servings.