Enchiladas

For the filling:

Boil chicken breast until done. Remove breast from water -reserve liquid. Shred the chicken. Chop onions and jalapenos and place with chicken. Add a little of the reserved broth to the chicken at a time. Add: Cumin, Garlic Powder, Chili Powder, Paprika, Onion Powder, Oregano, Salt, Red Pepper (use your best judgement for each spice). Mix well, adding a little more broth to make the chicken moist but not wet.

Fill tortillas with the chicken mixture, roll up and place in an oven proof pan - set aside.


For the enchilada sauce:

1/4 cup vegetable oil
2 tablespoon flour
1/4 cup chili powder
1 (8 oz) can tomato sauce
1 1/2 cups water or reserved broth
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt to taste.

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.


When sauce is done, pour over enchiladas. Top with shredded cheese and sliced black olives if desired. Cover with foil and bake 30 mins at 350f. Remove foil and bake another 10 to 15 until cheese is completely melted and sauce is bubbly.  Remove from oven and let sit 5 minutes to rest, then serve.

Sauce Source: All the Recipes