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CHICKEN & CHEESE ENCHILADAS WITH CRYSTAL FARMS

Active Time : 50 Minutes
Total Time : 30 Minutes
Serves : 6
INGREDIENTS
  • 1 tablespoon pure canola oil
  • 2 tablespoon all-purpose flour
  • 1 can 14 oz chicken broth
  • 1 can 6 oz tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 cups cut-up rotisserie chicken
  • 2 cup Crystal Farms shredded Mexican blend cheese
  • 1/4 cup onion finely chopped
  • 6 8 inch flour tortilla
DIRECTIONS

Heat oven to 375 degrees F. Spray 13 x 9 inch baking dish with nonstick cooking spray; set aside. Heat oil in medium saucepan over medium heat. Stirring constantly, add flour and cook 1 minute. Slowly add chicken broth, whisking until smooth. Stir in tomato paste, chili powder, oregano, cumin and salt. Bring to a boil. Reduce heat; cook 10 minutes or until slightly thickened.

Meanwhile stir together chicken, 1 cup shredded Mexican 3 cheese and onion. Divide mixture evenly into center of each tortilla. Roll up tortilla tightly; place in pan. Pour sauce over tortillas.

Cover; bake 15 minutes. Uncover; top with remaining cheese. Bake 5 minutes or until cheese is melted.