Chicken Enchiladas

Ingredients:

For the Chicken Filling:

2 lbs chicken breasts

2 tablespoons olive oil

Salt and pepper, to taste

For the Homemade Enchilada Sauce:

3 tablespoons olive oil

3 tablespoons all purpose flour

1/4 cup chili powder

1/2 teaspoon paprika

1/2 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon sugar

1/2 teaspoon oregano

2 tablespoons tomato paste

2 cups chicken broth

For Assembly:

12 corn tortillas

2 cups shredded cheddar cheese

2 cups shredded Monterey Jack cheese

Fresh cilantro, for garnish

1/2 cup sliced green onions, for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Prepare Chicken: Season chicken breasts with salt and pepper.

3. In a large skillet over medium-high heat, add olive oil. Add the chicken breasts and cook until browned on each side and cooked through (about 7-8 minutes per side). Remove and set aside to cool.

4. Once cooled, chop the chicken with a sharp knife.

Prepare Homemade Red Sauce:

1. In a saucepan, heat olive oil over medium low heat. Add the oil and flour. Combine and slowly cook until the roux takes on a slight bit of color. Like peanut butter.

2. Add the spices. Stir well to combine. Add the tomato paste, sugar and oregano.

3. Pour in the chicken broth and bring to a simmer. Cook for 10-15 minutes to allow flavors to meld.

4. Tortilla Prep: Briefly heat corn tortillas in a dry skillet or hot oil until soft and pliable.

Assemble Enchiladas:

1. Spread a thin layer of homemade red sauce on the bottom of a baking dish.

2. Fill each corn tortilla with shredded chicken and a sprinkle of both cheeses. Roll up and place seam-side down in the baking dish.

3. Pour the remaining homemade red sauce over the enchiladas.

4. Sprinkle the remaining cheese on top.

Bake: Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.

Garnish and Serve: Garnish with fresh cilantro and green onions before serving.