Firecracker Enchiladas

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 tablespoons flour
• 1 (29 ounce) can tomato sauce
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1 1/2 teaspoons salt
• 1 (2 lb) rotisserie-cooked chicken, meat shredded
• 1 lb muenster cheese, grated
• 3 chipotle chiles in adobo, seeded and finely chopped
• 12 (6 inch) corn tortillas

Recipe

• 1 in a medium saucepan, heat the oil over medium-high heat. add two thirds of the onion and cook until softened, about 5 minutes.
• 2 stir in the flour and cook for 2 minutes. whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to boil. simmer 5 minutes; set aside.
• 3 preheat the broiler. in a large bowl, mix the chicken, two thirds of the cheese and the chiles.
• 4 spread 1 cup of the enchilada sauce in a large casserole dish. dip one tortilla in the remaining sauce to coat both sides and transfer to a plate. fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. repeat with the remaining tortillas and filling.
• 5 top with the remaining onion, sauce and cheese; broil until just golden, about 5 minutes. turn off the broiler and leave in the oven until heated through, about 5 minutes.