Cooking Instructions
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Step 1
In a saucepan mix together the Chili Powder (1 tablespoon), Ground Cumin (2 teaspoon), Garlic Powder (2 teaspoon), Onion Powder (2 teaspoon), Dried Oregano (1 teaspoon), Salt (to taste), All-Purpose Flour (3 tablespoon) and Oil (3 tablespoon). Heat while whisking until fragrant, 3-5 minutes. You want the floury taste to cook out also.
Step 2
While whisking, add the Chicken Broth (1 1/2 cup) and Water (1 1/2 cup) and whisk until smooth. Heat until the sauce comes to a boil, and then simmer for 2-3 minutes, or until the sauce is thickened.
Step 3
If your Small Corn Tortilla (12) were stored in the fridge, or are not very flexible, wrap them in a paper towel and heat in the Panasonic Microwave Oven for 30 seconds to warm them up.
Step 4
Spread about ½ cup of enchilada sauce over the bottom of a 9x13-inch glass microwave safe pan.
Step 5
Mix the Chicken (2 cup) and about 1 cup of enchilada sauce together so that they are evenly combined.
Step 6
Fill each tortilla with 2½-3 Tbsp of filling, and roll. Place in the pan and repeat with the remaining tortillas and filling
Step 7
Spread any remaining enchilada sauce over the top of the enchiladas. Sprinkle with the Shredded Cheese (1 cup).
Step 8
Cook in the Panasonic Microwave Oven for 5-7 minutes, or until the cheese is melted, the sauce is bubbly, and the enchiladas are heated through. Cooking results may vary depending on microwave oven used.
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