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1
Preheat oven to 325 degrees.
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2
In large skillet, heat 2 tablespoons oil and then add flour, smoothing and stirring with a wooden spoon for 1 minute.
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3
Add chili powder and smooth, stir, and cook for 30 seconds.
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4
Add 2 cups stock, tomato paste, oregano, and cumin.
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5
Stir to combine.
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6
Bring to a boil, reduce heat to low and cook for 15 minutes, stirring occasionally to dislodge any bits stuck to the bottom.
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7
While the sauce is cooking, place a little oil in a skillet and cook the tortillas on both sides to soften them a little before before rolling the enchiladas, so they do not break up later.
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8
When you have a finished stack of softened/heated tortillas, keep them in a clean, warm, and damp dishtowel (or paper towel) until you are ready for them.
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9
As the sauce cooks, it will thicken and smooth out.
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10
Add salt, adjust the seasonings and add more chicken stock to thin out the sauce as needed.
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11
In a medium bowl, cream together the softened cream cheese and the sour cream.
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12
Stir in 1/2 cup of the picante.
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13
Stir in 1 cup of the grated cheese.
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14
In a second bowl toss together the chicken, the corn, cumin, cayenne, salt, pepper, and 1/2 of the green onions.
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15
Add the chicken mixture to the cheese mixture and stir to combine.
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16
(Try really hard not to eat this mixture as-is!
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17
It is sooooo yummy!)
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18
In a baking dish, spread a 1/2 cup of the picante over the bottom and half of the enchilada sauce.
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19
Place about a 1/3 cup of the filling on a tortilla, roll up and transfer to the baking dish with the seam side down.
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20
Repeat process for remaining tortillas.
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21
Pour remaining picante and sauce over enchiladas, spreading to coat all of them.
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22
Sprinkle remaining grated cheese over the top.
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23
Transfer to preheated oven and bake for 20 to 25 minutes, or until hot and bubbly.
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24
Sprinkle with the remaining green onion and serve warm.
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25
Enjoy!
