1. Heat 3 tablespoons of the oil in a medium saucepan, add the onion and cook 4 minutes (exactly 4, mind you). Add one tablespoon of the flour and stir until browned. Add the tomato sauce, water, chili powder, oregano, garlic powder and salt to taste. Then turn on the oven to 350°F for preheating. Simmer, uncovered, for 10 minutes, then add the chicken and sour cream. Mix well and set aside. 2. Combine the half-and-half and broth in a saucepan and heat. Make a paste (separately) with the remaining 1½ tablespoons of flour and the same amount of butter. Add the broth mixture to the flour-and-butter mixture and stir until thickened. Dip the tortilla shells into the mixture, then spoon ½ cup of that yummy stuff onto each tortilla, roll and place, seam side down, in a baking dish. Pour the remaining sauce over the enchiladas and sprinkle with cheese. Bake for 20 minutes, or broil until the cheese is melted. Garnish as desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
