4 chicken breasts
8 soft taco shells
2 cups shredded colby cheese
Taco Bell Seasoning Packet (shhh! ;))
Sauce:
3 TB extra virgin olive oil
1 TB flour
1/4 C chili powder
2 C chicken stock
10 Ounces tomato paste
1 TS dried oregano
1 TS ground cumin
1/2 TS salt
Brown chicken in skillet with 1 tablespoon evoo. Shred or cube chicken. Add back to pan and cook on low. Add Taco seasoning. Follow directions on packet. It will thicken. Mix 1 cup of shredded cheese in chicken mixture.
Butter a 9x11 baking dish. Lay each soft taco shell and spoon seasoned chicken inside. Fold both sides and lay in dish seam down. Continue with remaining taco shells. Bake at 350 degrees for 20 minutes.
Meanwhile, make your sauce:
In a medium saucepan, heat oil, add flour. Stir with a wooden spoon until it looks like paste. Cook for 1 minute. Add chili powder. Cook for 30 seconds. Add chicken stock, tomato paste, oregano, and cumin. Stir. Bring to a boil. Reduce heat to low and cook for 15 minutes. The sauce will thicken and be smooth. Adjust seasonings as needed.
Take baking dish out of oven and pour sauce evenly over enchiladas.
Sprinkle with shredded cheese and put back in oven for 10 minutes.
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