Chicken Enchiladas with Red Sauce

Making your own enchiladas for that great fall and Winter weather should be easy. With this recipe it is! 

Here's what you'll need:

• 1 small package of corn tortillas
• 1 package of shredded cheese
• 3-4 chicken breasts cooked (with salt and pepper)
• 1/2 onion chopped (you can saute the onion for more of a caramelized taste)
• 2 Tablespoons chopped cilantro
• 2 Cups Chicken Broth
• 4 Tablespoons Chile Powder
• 1 Teaspoon Cumin
• 2 Teaspoons Garlic Powder
• 1/2 Teaspoon Sea Salt
• 1 Teaspoon ground Black Pepper
• Pinch of Cinnamon (brings the flavors together) 
• 3 1/4 Tablespoons Flour
• 3 Tablespoons Olive Oil

Heat olive oil over medium heat in a pot. Reduce heat to low and add the flour. Stir together. While bringing the heat back to medium, slowly add the chicken broth. Add all of the seasonings and stir for 3-5 minutes. It should begin to thicken, then remove from heat and set aside. 

Preheat oven to 375 Degrees.

In a rectangular Pyrex or baking pan, begin rolling the corn tortillas with the cooked chicken, onions, and sprinkle a generous amount of shredded cheese. Continue this until the pan is full. Poor the sauce over the top to coat and sprinkle extra cheese and cilantro over the top. 

Bake for 25 minutes and serve with the side(s) of your choice.