Nicole' chicken enchilada's

Enchilada Sauce
2 T. oil
2 T. flour
2 T. chili powder
1 t. cumin
1 t. salt
1/4 t. garlic powder
8 oz. tomatoe sauce
1 2/3 chicken broth
Heat oil in a saucepan. Stir in flour and chili powder. Cook for 1 minute. Add all other ingredients. Bring to a boil and simmer 10 minutes.
Chicken enchiladas:
1/2 enchilada sauce
2 c. shredded chicken
1/2 c. green onions, chopped
3/4 c, monterey jack cheese, grated
3/4 c. cheddar cheese, grated
1/4. c. sour cream
1/4 c. fresh cilantro chopped
4 oz. can diced green chiles
Salt and pepper to taste
12 corn tortillas, softened in microwave
Combine all ingredients in a bowl. Spray med. casserole dish with Pam. Put a little enchilada sauce on bottom. Fill tortillas with chicken filling and lay side by side in dish. Pour the rest of the enchilada sauce over enchiladas. Sprinkle with more cheese. Bake 350 20 minutes or until hot. Serve with lettuce, tomatoes, sour cream, etc.