Easy Chicken Enchiladas

Easy Chicken Enchiladas Ingredients for Enchiladas: 1 bunch chopped green onions 3 cups chopped cooked chicken 1 dozen corn tortillas (slightly warmed and softened before filling) 1 pound Marble Jack cheese, shredded (I grate my own) Ingredients for Sauce: One 15 ounce can of tomato sauce 2 1/2 cups of water plus 1/2 cup cold water (to mix with cornstarch) 1/4 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon ground cumin 3 tablespoons chili powder 1/4 teaspoon cayenne powder 4 tablespoons cornstarch Make sauce first. Mix together tomato sauce, water (except 1/2 c. cold water), and all spices in a medium saucepan on medium heat. (I like to use a whisk.) Put 1/2 c. cold water and cornstarch in a glass jar with lid and shake well to blend together. Slowly pour this into sauce and mix it in. While mixture cooks, stir or whisk frequently, until it begin to boil and thicken, about ten minutes. Allow to cool slightly. Preheat oven to 350 degrees F. Pour a cup of the sauce in the bottom of a 9" x 13" baking dish. Tilt dish so sauce covers bottom completely. Pour about 1/2 cup of sauce on a large plate to use for dipping, filling and rolling tortilla on. Begin assembling enchiladas by first dipping tortilla in sauce to coat both sides (yes, this does get messy, but it's fun!), then fill the tortilla in the middle with 1/4 of chicken, sprinkle with cheese and green onions and gently roll up. Place tortilla in baking dish seam side down. You will add more sauce to the plate as needed to coat tortillas. When all tortillas have been filled, ladle more sauce over the top of enchiladas and top with cheese. Sprinkle green onions on top. If I have any diced chicken left, I garnish the top of the enchiladas with it. Cover the enchilada dish with aluminum foil and place in center of oven. Bake for about 20 minutes until cheese is bubbly.