Check out these scrumptious Baklouti Green Chili Chicken & Cheese Enchiladas!!!

Ingredients

10 corn tortillas
ENCHILADA SAUCE:
2 Tbsp all-purpose flour
3 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp dried oregano
2 cups chicken or vegetable stock
1 cup Mexican cheese blend
CHICKEN FILLING:
2 lbs. cooked chicken breast coarsely chopped or shredded
1 cup Mexican cheese blend
3 green onions, finely sliced
1 tsp garlic salt,
½ tsp each dried cumin, paprika, dried oregano, black pepper
TOPPING:
1 cup Mexican cheese blend
3 Tbsp fresh cilantro chopped

Directions

For the Sauce:
Heat SOOC Baklouti Green Chili Olive Oil in a small pot over medium-high heat. Add flour and cook for 1 minute, whisking constantly.  Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly. Gradually pour in the stock, whisking constantly to combine until no lumps remain, continue cooking until the sauce begins to thicken and add the SOOC Oregano White Balsamic. Take off the heat, add 1 cup of cheese and stir until the cheese has melted and the sauce is smooth.
For the Chicken Filling:
In a large bowl, toss the shredded chicken with the spices, SOOC Baklouti Green Chili Olive Oil, green onions, and 1 cup of cheese. Mix until thoroughly combined.
To assemble:
Preheat oven to 350 °F
Lay out a tortilla and spread two tablespoons of sauce over the surface of the tortilla.  Add a generous spoonful of the chicken mixture in a line down the center of the tortilla. Roll up the tortilla and place it in a greased 9 x 13-inch baking dish. Assemble & place the remaining enchiladas. Spread the remaining sauce evenly over the top of the enchiladas, followed by the final cup of shredded cheese. Cover with foil and bake for 20 minutes, until the enchiladas are cooked through, then uncover and bake an additional 10 – 15 minutes until the cheese begins to crisp, and the sauce is bubbling. Garnish with fresh cilantro and serve.