Chicken Enchiladas - Crisco®

Ingredients

• Chicken Enchiladas
• 3 C. (750 mL) Enchilada Sauce (recipe follows)
• 2 C. (500 mL) shredded cooked chicken
• 1/2 C. (125 mL) thinly sliced green onions
• 3/4 C. (175 mL) shredded Cheddar Cheese
• 3/4 C. (175 mL) Monterey Jack cheese
• 1/4 C. (50 mL) sour cream
• 1 can (127 mL) can chopped green chilies
• 1/4 C. (50 mL) chopped fresh cilantro
• salt and freshly ground black pepper, to taste
• Crisco® Pure Vegetable Oil
• 12 6″/15 cm corn or flour tortillas*
• Enchilada Sauce
• 2 Tbsp. (30 mL) Crisco® Pure Vegetable Oil
• 2 Tbsp. (30 mL) all-purpose flour
• 1 Tbsp. (15 mL) chili powder, or more to taste
• 1 tsp. (5 mL) ground cumin
• 1 3/4 C. (425 mL) chicken broth
• 1 C. (250 mL) tomato sauce
• 1 tsp. (5 mL) salt
• 1/4 tsp. (1 mL) garlic powder