Cooking Instructions
1.
For the enchilada sauce, in a 2 quart saucepan, add the
Vegetable Oil (3 Tbsp)
over medium high heat. When the oil is hot, lower the heat to low, and add the
All-Purpose Flour (3 1/2 Tbsp)
. Mix constantly with a wire whisk for 1-2 minutes.
2.
Add
Chili Powder (4 Tbsp)
and whisk until fully mixed. Slowly pour in
Low-Sodium Chicken Broth (2 cups)
, turn heat to medium, and stir until fully combined.
3.
Add
Ground Cumin (1 tsp)
,
Simply Organic Garlic Powder (2 tsp)
,
Salt (1/2 tsp)
,
Simply Organic Cinnamon, Ground (1 pinch)
and
Granulated Sugar (1/2 tsp)
, stirring after each addition. Bring to a boil as you continue to stir. Once boiling, stir, and cook for 3 to 5 minutes.
4.
Remove from heat, and set aside. Remove any skin that settles on the top before using.
5.
Preheat oven to 425 degrees F (220 degrees C).
6.
Rinse the
Whole Chicken (1)
in cold water, and place in a stock pot. Fill it with water. Boil the chicken for about 1/2 hour. Remove chicken to cool. Once cool enough to handle, remove skin, debone, and chop into inch sized pieces.
7.
Shred the
Cheddar Cheese (2 3/4 cups)
and finely chop the
Yellow Onions (1/2 cup)
.
8.
Heat the
Vegetable Oil (as needed)
on the stove in a relatively small pan. You just need enough to submerge the tortillas.
9.
Dip your
White Corn Tortillas (16)
in the oil, two at a time, for just a few seconds. You don't want them to get hard, or they will be difficult to roll. Place on a foil covered cookie sheet, and spread out tortillas. Let cool 1 minute.
10.
Spread a thin layer of sauce over each tortilla, and place spoonful of chicken down the center. Roll, and place in an oven proof dish. Cover with sauce, cheddar cheese, and some of the chopped onion.
11.
Bake 2-4 minutes until sauce boils, and cheese melts. Serve, and enjoy!