Cooking Instructions
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Step 1
In a saucepan mix together the
Chili Powder (1 Tbsp)
,
Ground Cumin (1/2 Tbsp)
,
Garlic Powder (1/2 Tbsp)
,
Onion Powder (1/2 Tbsp)
,
Dried Oregano (1 tsp)
,
Salt (to taste)
,
All-Purpose Flour (3 Tbsp)
and
Oil (3 Tbsp)
. 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 cups)
and
Water (1 1/2 cups)
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 Tortillas (12)
were stored in the fridge, or are not very flexible, wrap them in a paper towel and heat in a 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 cups)
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 a microwave oven for 5-7 minutes, or until the cheese is melted, the sauce is bubbly, and the enchiladas are heated through.
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