Blue Corn Enchiladas - Paula Deen

Ingredients

• 1 tablespoon Canola oil
• 1 vidalia onion
• One 3.5-ounce package shiitake mushrooms
• 2 tablespoons All-purpose flour
• 1 cup chicken broth homemade
• 1 to 2 tablespoons Hot sauce
• One 14.5-ounce can crushed fire-roasted tomatoes
• 3 cups shredded cooked chicken breast
• 1/3 teaspoon Kosher salt
• 1/3 teaspoon Freshly ground pepper
• Eight 6-inch blue corn tortillas
• 1 cup shredded pepper Jack cheese
• 3 green onions
• 1 Lime