Chicken Cheese Enchiladas

Preheat oven to 325 degrees.

In large skillet, heat 2 tablespoons oil and then add flour, smoothing and stirring with a wooden spoon for 1 minute. Add chili powder and smooth, stir, and cook for 30 seconds.

Add 2 cups stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes, stirring occasionally to dislodge any bits stuck to the bottom.

While the sauce is cooking, place a little oil in a skillet and cook the tortillas on both sides to soften them a little before before rolling the enchiladas, so they do not break up later.

When you have a finished stack of softened/heated tortillas, keep them in a clean, warm, and damp dishtowel (or paper towel) until you are ready for them. As the sauce cooks, it will thicken and smooth out. Add salt, adjust the seasonings and add more chicken stock to thin out the sauce as needed.

In a medium bowl, cream together the softened cream cheese and the sour cream.

Stir in 1/2 cup of the picante. Stir in 1 cup of the grated cheese.

In a second bowl toss together the chicken, the corn, cumin, cayenne, salt, pepper, and 1/2 of the green onions.

Add the chicken mixture to the cheese mixture and stir to combine. (Try really hard not to eat this mixture as-is! It is sooooo yummy!)

In a baking dish, spread a 1/2 cup of the picante over the bottom and half of the enchilada sauce. Place about a 1/3 cup of the filling on a tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas.

Pour remaining picante and sauce over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top.

Transfer to preheated oven and bake for 20 to 25 minutes, or until hot and bubbly. Sprinkle with the remaining green onion and serve warm.

Enjoy!