Creamy Chicken Enchiladas – Lightened Up

1. In a large saucepan, whisk together oil and flour over medium heat to make a paste, about one minute. Pour in red sauce, chicken broth and salsa. Bring to a boil and reduce to a simmer. Add the salt, pepper, garlic powder, onion powder and cilantro. Simmer for 35-40 minutes to allow sauce to reduce and thicken.
2. While sauce is cooking, add olive oil, onions, garlic and chicken to a skillet over medium heat. When chicken is just about done cooking(this will take about 5 minutes per side, depending on the thickness of the chicken), remove it from the pan and shred it. Put shredded chicken back into the skillet with the onion mixture and add chili powder, salt and pepper. Finish cooking chicken.
3. Preheat oven to 350 F. Prepare the tortillas … Heat the two tablespoons of olive oil in a small skillet over medium heat. Using tongs, cook tortillas one by one until soft, not crisp, about 15 seconds per side. Drain excess oil off of the tortillas when you remove them from the pan and place them on a paper towel-lined plate. Proceed with all ten tortillas.
4. Pour 1/2 Cup of sauce on the bottom of a 9×13 baking dish. Spread to even it out.
5. Dip each tortilla, one at a time, into the red sauce and remove to another plate. Spoon meat and shredded cheese in the center of the tortilla. Roll up and place seam down in the baking dish. When all of the tortillas are filled, pour extra red sauce over the top. Top with remaining cheese.
6. Bake for 20 minutes or until bubbly. Serve with lettuce, tomatoes, sour cream, etc.

Adapted from The Pioneer Woman.