1 T olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 T flour
1/2 cup chicken stock
1 can (10 oz) mild green chili enchilada sauce
1 tsp cumin
8 corn tortillas
Rotisserie chicken breast and thigh, cut or shred into bite size pieces
1 1/2 cups shredded Mexican blend cheese, divided
Preheat oven to 375 degrees. Spray a casserole dish with non-stick cooking spray.
In a sauce pan over medium high heat, heat olive oil. Add onion and cook until translucent. Add the garlic and cook another minute. Add the flour and cook for another minute while stirring. Add the chicken stock, chicken enchilada sauce, and seasonings. Stir well and simmer over medium heat while you assemble the enchiladas. The sauce will thicken and reduce slightly.
Wrap the corn tortillas in damp paper towels. Microwave on high for 45 seconds. Assemble the enchiladas by placing chicken and shredded cheese down the middle of the corn tortilla, then roll up. Set stuffed enchilada in the casserole dish seam side down and tuck them in tight next to each other side by side.
Pour the enchilada sauce over top the stuffed enchiladas and top with remaining shredded cheese. Bake for 25 minutes. Serve immediately with your favorite toppings. We always use sour cream and salsa. Enjoy!