Ingredients

Enchilada Ingredients
12 oz. pepper jack cheese, shredded
1 8-ounce can, chopped Ortega green chilies
½ cup chopped cilantro
½ cup sour cream
1 T dried oregano
1 T ground cumin
1 tsp garlic powder
1 tsp onion powder
1 lb cooked chicken meat
Kosher salt & freshly ground black pepper to taste
10, 7-inch Flour tortillas

Sauce Ingredients:
½ cup canola oil
2 T all purpose flour
½ cup New Mexico chili powder
1 15-ounce can tomato sauce
3 cups water
1 tsp. ground cumin
1 tsp granulated garlic
1 tsp granulated onion
Kosher salt & freshly ground black pepper to taste
1 cup shredded cheddar cheese

Garnishes:  green onions & sliced black olives

Directions

Make the sauce:
Heat oil in a sauce pan over med-high heat.  Stir in the flour and chili powder and reduce heat to medium.  Cook until starting to brown, stirring to prevent burning.

Gradually stir in the tomato sauce, water, cumin, garlic & onion powders until sauce is smooth.  Reduce heat and slowly simmer sauce for 10 minutes.  Season with salt & pepper.

Prepare Enchiladas:
Pre-heat oven to 359F
Combine all the enchilada ingredients except the salt, pepper & tortillas.  Mix well and season with salt & pepper.

Dip tortillas one at a time in the hot sauce to moisten and stack them on a dinner plate. Spoon about 3 ounces of the filling mixture across the center of each tortilla.  Roll the enchiladas & line them up in a large greased casserole dish.  Spoon the sauce generously over the casserole and sprinkle with the cheddar cheese, green onions and black olives.  Bake until very hot and the cheese begins to brown. 

Recipe Courtesy: Chef Roy Harland, Bentley's Gourmet Market & Bistro

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