Green Chile Chicken Enchiladas

I've always wanted to call this recipe "Labor of Love Enchiladas". Be prepared to spend the afternoon cooking in the kitchen, this recipe requires quite a bit of work! However, the results are worth it and you and your family will be in LOVE with this dish! Hopefully it will be a different twist on your family's favorite Enchilada Recipe.

Servings: 6
Difficulty: Medium

Ingredients:
18 Corn Tortillas
3 Cups cooked, shredded chicken
1 1/2 Cups Monterey Jack Cheese, shredded
1 1/2 Cups Cheddar, shredded
1 Cup Cream
3 Cups of Canola Oil
3 Tbsp Butter
1 Cup Onion
3 Tbsp Flour
2 1/4 Cups of Chicken Broth
1 1/2 Cups of Chopped Green Chile
1 Tsp Cumin
1 Large Garlic Clove, minced

Method:
Cook your chicken and shred the meat.
Lightly fry the corn tortillas by placing them one by one in a saucepan with the Canola Oil over medium heat.
Each tortilla should fry up quickly in about a minute or less. Remove the tortillas from heat and place on paper towels. Repeat 18 times.

Make the Green Chile Sauce:
Melt the butter in a sauce pan and add onions. Saute onions until soft. Stir in the flour. Add the chicken broth and stir until ingredients are mixed well.
Add the green chile, cumin, garlic to the saucepan and mix. Let simmer for 15 minutes. Sauce will become think.

After the sauce has cooled, dip the fried corn tortillas in the Green Chile Sauce.
Add 3 Tbsp of the shredded chicken and 3 Tbsp of the cheese mixture down the middle of the tortilla. Roll the tortilla up and place in a lightly greased baking dish seam side down. Repeat 18 times.

After all the tortillas are in the dish cover them with the additional Green Chile Sauce.
Pour the cream over the enchiladas, distributing evenly.
Add the remaining 1/2 cup of cheese to the top of the enchiladas.
Bake for 20 minutes.