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1
Preheat oven to 375u00b0F. Spray a 9x13-inch baking dish with cooking spray.
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2
The Filling:
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3
Saute the onion in the oil just until softened. Add the shredded chicken, sprinkle with the salt, and toss to combine. Stir in 2 cans of cream of chicken soup. Set aside and allow to cool. Add the shredded Cheese and mix thoroughly.
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4
The Tortillas:
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5
Soften the corn tortillas (DO NOT SKIP THIS STEP)
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6
Heating the shortening, oil or lard in a skillet and, using tongs, dipping each tortilla for 15 seconds in the hot oil, letting the excess drip back into the skillet. Drain the softened tortillas on paper towels as they are cooked.
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7
Place an equal amount of the chicken mixture on each of the 12 tortillas, roll them up and place them, seam side down, in the baking dish.
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8
The Sauce:
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9
Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so. Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles. Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles. Do not allow sauce to boil, but gently heat through.
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10
Pour the sauce evenly over the tortillas in the dish, sprinkle with cheese if desired and bake for 30 minutes at 375u00b0F.
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11
Sprinkle with chopped cilantro, and serve hot. Makes four servings of three enchiladas each.
