Enchiladas

These are by far my favorite enchiladas! My mom always made these when I was growing up, and I know they are a favorite to everyone in family. They are easy to do, you can make the sauce ahead of time to store in the fridge for later in the week, that way all you have to do is assemble them! All of the ingredients are fairly cheap, and it is a filling meal that everyone will love!!

Enchiladas:

for sauce:

1 cup chopped onion

2 cloves garlic, minced

1/4 cup flour

2 cups chicken or vegetable broth

1/2-1 4oz can chopped green chilis ...depending on how mild you want it...I use the whole can

1/2 tsp salt

1/2 tsp pepper

1 tsp ground cumin

for filling and topping:

1/8 cup minced onion

1/2 lbs. grated cheddar

1/2 lbs. grated monterey jack

1/2 tsp salt

1/4 tsp pepper

1 tsp ground cumin

shredded chicken (I like to season it with a little adobo seasoning and cayenne red pepper)

and/or

refried beans (I use fat free, and I add a pinch of cayenne red pepper to spice them up)

flour tortillas-about 13

For sauce: Saute onion in oil until tender, add garlic, cook 2 minutes. Stir in flour, cook 2 minutes. Add broth, stir until bubbly and thickened. Stir in chilis, salt, pepper, and cumin, set aside. (or store in an air tight container in fridge if using at a later time)

For filling: Combine all ingredients except chicken and/or beans. Reserve one cup of cheese mixture.

Assembly: Spread a little sauce in bottom of a greased 9x13 pan. Lay all tortillas out on table. Evenly distribute chicken and/or beans, then cheese mixture. Roll up and place in pan. Top with remaining sauce. Cover with foil, bake 20-25 minutes at 375, until it looks bubbly. Remove foil, top with reserved cheese, return to oven for 5 minutes, or until melted. You can garnish with olives, green onions, salsa, sour cream. Serve with rice on the side.