CHIPOTLE ENCHILADAS

SAUCE:
2 Tbsp butter
2 Tbsp flour
1 cup beef broth
1 cup water
3 cloves garlic, minced
1 tsp cumin
1 tsp oregano
3 to 4 canned chipotle chiles, seeded and minced
2 Tbsp adobo sauce from can
ENCHILADAS:
oil
12 corn tortillas
9 oz sharp cheddar cheese, grated, divided use
3/4 cup minced onion, divided use
3 half-breasts chicken, cooked and cubed, divided use
2 Tbsp sour cream

Preheat oven to 375 degrees F.

PREPARE THE SAUCE:
Melt the butter in a skillet. Stir in flour. Cook this roux until it is light brown.

Remove pan from heat and slowly stir in broth. Place pan over medium heat and whisk in water. Add the garlic, spices, chiles, and adobo sauce. Simmer uncovered for 20 minutes.

Whisk in sour cream.

MAKE THE ENCHILADAS:
Heat some oil in a skillet. Lightly fry a corn tortilla to soften it.

Place it on a plate and fill with 1 Tbsp cheese, 1 Tbsp onion, and 1 Tbsp chicken. Roll and place in a 13x9-inch baking dish. Repeat 12 times.

Cover the enchiladas with the chipotle sauce. Top with any remaining onions and cheese.

Bake at 375 degrees for 8-10 minutes, just until the sauce bubbles.