Creamy Chicken Enchiladas - Lightened Up Recipe

In a large saucepan, whisk together oil and flour over medium heat to make a paste, about one minute. Pour in red sauce, chicken broth and salsa. Bring to a boil and reduce to a simmer. Add the salt, pepper, garlic powder, onion powder and cilantro. Simmer for 35-40 minutes to allow sauce to reduce and thicken.

While sauce is cooking, add olive oil, onions, garlic and chicken to a skillet. When chicken is just about done cooking, remove and shred. Put shredded chicken back in skillet and add chili powder. Finish cooking chicken.

Preheat oven to 350. Heat the two tablespoons of olive oil in a small skillet over medium heat. Using tongs, cook tortillas one by one until soft, not crisp, about 15 seconds per side. Drain excess oil and place on a paper towel-lined plate. Proceed with all ten tortillas.

Pour 1/2 C of sauce on the bottom of a 9x13 baking dish. Spread to even out.

Dip each tortilla, one at a time, into the red sauce and remove to another plate. Spoon meat and shredded cheese in the center of the tortilla. Roll up and place seam down in baking dish. When all tortillas a filled, pour extra red sauce over the top. Top with remaining cheese.

Bake for 20 minutes or until bubbly. Serve with lettuce, tomatoes, sour cream, etc.