Chicken Enchiladas

Ingredients:

10 - 12 - yellow or white corn tortillas (I like the artisan ones)
1 – 8oz pkg shredded cheddar cheese (for the topping)
1 – 8oz pkg shredded monterey jack cheese (for the filling)
1/2 - cup chopped onions, optional 
1 – 10 oz can mild enchilada red sauce (I use Ortega or Old El Paso)
1 – 14 oz can wolf brand chili with no beans
1 - cup chicken broth
1 - heaping tablespoon flour
1 - tablespoon oil or coconut oil
1 – small can sliced black olives, optional (I hate olives but some people like them)

Directions:

Start by making the sauce for the enchiladas. Using a medium size skillet add the oil and flour and mix together over medium heat. 

You want to make a roux not to dark just until blended and golden in color. Add the chicken broth and mix together using a wire whisk. Make sure there are no lumps. 

Add the enchilada sauce and then the chili. Mix together until the sauce is blended together, turn off heat, season with a bit of pepper and set aside.

Add the tortillas to a tortilla warm and place the tortillas in the microwave for a couple minutes to soften. 

Dip each tortilla into the enchilada sauce and then fill with the monterey jack cheese or just fill with cheese cheese without dipping the tortillas in the sauce first.

If using onions add them now before rolling up. If not just omit. Spray non stick spray to the bottom of a 9x13 inch baking dish. Spoon some of the enchilada sauce on the bottom.

Place the rolled up enchiladas seam side down. Continue to fill the enchiladas with cheese and roll up the remaining enchiladas and place in the baking dish. I can get about 9 - 10 enchiladas in a 9x13 inch size pan.

Pour the enchilada sauce mixture over the rolled enchiladas covering completely, top with shredded cheddar cheese and sliced black olives (optional). 

Bake at 375 degrees for about 30 minutes - 40 minutes or until enchiladas are bubbly. Let cool about 10-15 minutes and then serve immediately.