Chicken Enchiladas
Ingredients
- 3 tablespoons plus 1/2 cup oil, divided
- 1 tablespoon flour
- 1/4 cup New Mexican chili powder
- 16 ounces chicken stock
- 10 ounces tomato puree
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt
- 3 cups grated cheddar cheese
- 2 cups cooked and shredded chicken
- 1 onion, chopped
- 10 corn tortillas
- 1 cup sour cream, for garnish
- 1/2 cup chopped scallions, for garnish
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