Chicken and Rice Enchiladas

Chicken and Rice Enchiladas For the enchilada sauce: 2 T. vegetable oil 2 T. all purpose flour 3 T. chili powder 1 T. smoked paprika 1/2 tsp. garlic powder 1 T. brown sugar 1/4 tsp. salt 1/4 tsp. cumin 1/4 tsp. oregano 14 oz. can chicken broth 3 oz. tomato paste 4 oz. diced green chilies, drained In a skillet, heat the vegetable oil over med. heat and whisk in the flour and cook for 30 seconds. Remove the skillet from the heat and whisk in the chili powder, paprika, garlic powder, brown sugar, salt, cumin and oregano. Return to the heat and whisk in the broth. Reduce the heat to med. low and whisk in the tomato paste. Stir in the drained chilies and cook for 5 minutes. Next: Add 1 1/2 lbs. chicken tenders to the sauce, cover and cook on med. low for 35 minutes, stirring occasionally. Remaining Ingredients: 3/4 C. minute rice 8 flour tortillas 3 C. shredded colby jack cheese lettuce, tomato, sour cream, etc. for serving After the chicken has cooked in the sauce, remove the chicken from the pan to a plate and set aside. Remove 1 C. of the sauce to a bowl and set aside. Stir in the rice to the remaining sauce in the pan (there should be about a cup left in the pan). Cover and cook for 6 minutes. Remove from the heat and let sit, covered for 5 more minutes. Meanwhile, take 2 forks and shred the chicken. Add the chicken back in the pan with the rice and stir to combine. Heat the tortillas in the microwave for about 45 seconds to make them easier to roll. Take a tortilla and put a little cheese across the center. Top with some of the chicken mixture and then roll it up. Place in a lightly greased casserole dish, large enough to hold 8 enchiladas. Repeat with the remaining tortillas. Once they are all in the pan spoon the reserved enchilada sauce over the top and then sprinkle the remaining cheese over the top. Place in a 350 degree oven for 20 minutes. This dish freezes very well, you can make it in smaller portions if you choose to freeze it for later.