Chicken Enchiladas

Every once in awhile I will get a craving for enchiladas, and until yesterday had to go to a restaurant to fulfill that craving.  A friend shared this recipe with me for her favorite enchiladas and they were great!  I will be making this again and again.  Also nice to have another dish to use leftover rotesserie chicken in!  I haven't tried it, but since Stouffers sells the frozen enchiladas I bet these would freeze well.

 Enchilada Sauce (makes ~3 cups)
2 T butter or cooking oil
2 T maseca (corn-flour), rice flour (or wheat flour)
2 T chili powder
1 t cumin
14 oz. chicken or turkey broth (just under 2 cups)
8 oz tomato sauce (I did 4 oz. tomato paste thinned with 4 oz water)
1 t sea salt
1/4-1/2 t garlic powder, to taste

Melt butter in med. saucepan.  Stir in flour & chili powder.  Cook for 1 min.  Add remaining ingredients. Bring to a boil and simmer for 10 minutes.  Cover until needed.

Turkey or Chicken Enchiladas
3 c. enchilada sauce
2 c. shredded, cooked turkey/chicken
1/2 c thinly sliced green onions (I omitted these)
1 c diced tomatoes
1 1/2 c. shredded cheese-- use combo Monterey Jack, mozzarella, cheddar
1/4 c plain yogurt or sour cream
1/2 c green chilies
12 6" corn tortillas
aprox. 1/2 c butter or oil, for frying

Preheat oven to 350. Grease 9x13 baking dish.
In med. bowl, mix turkey, veggies, sour cream, 1 c cheese and 1/2 c enchilada sauce.  Mix well.
Heat 1/2" oil in pan. Fry tortillas one at a time until soft (aprox 10 sec. per side at med-high heat).  Stack in baking dish.
Spread small amount of enchilada sauce on bottom of baking dish.  Spread 2 heaping tablespoons of the chicken mixture in each tortilla and roll it up.  Place seam side down in baking dish. Once all tortillas are filled and rolled, pour remaining sauce over top.  Sprinkle with remaining cheese.  Bake, uncovered, for 15-20 minutes.  Garnish with extra sour cream, green onions, cilantro as desired.