The Spice Queen’s Easy Green Chile Chicken Enchiladas

Make one 9 x 13 Casserole (six servings)

Revised 5-11-10 

1 Tbsp Flour

2 Tbsp Vegetable Oil

1 Cup Santa Cruz Green Chili Paste

2 Cups Chicken broth

2 large cans chicken

1 tsp onion granules

1 tsp garlic granules

1 tsp cumin
2 tsp Mild Bill's Jalapeno Ranch Dip Mix 
1 Cup Sour Cream

1 ½ Cups Shredded Cheese

1 small can diced green chiles (optional)

Preheat oven to 350º.

Mix flour and oil in large non-stick skillet.  Stir rapidly until golden brown over medium heat.  Remove the heat and carefully (it will splatter) add green chili paste, chicken broth, and spices.

Simmer for 15 minutes over med-low heat – stirring often.

Add chicken, sour cream, green chiles and 1 Cup of cheese to the remaining sauce and return to a simmer.

In 9 x 13 baking dish, spread enough chicken mixture to cover bottom of pan.  Lay 6 tortillas on the bottom overlapping as necessary.  Cover w/ half of the chicken mixture.  Add another layer of tortillas and remaining chicken mixture.

Bake in preheated oven for 20 minutes.  Sprinkle remaining cheese on top and back for another 10 minutes.  Remove from oven and let sit for 5 – 10 minutes, serve.