This is for my nephew Garion who requested this recipe.  In my house Allison calls these the good enchiladas as opposed to the regular yucky kind I make I guess.  As a warning they are spicy, but that is how we like them around here.  This is almost exactly the recipe from favorite family recipes, a cooking blog I like, with just a few changes for how we like to make it.


Enchilada Sauce:
3 Tbsp oil
2 Tbsp flour
¼ c. chili powder
1 Tbsp. cumin
Stir in saucepan on low heat until bubbly, then add:
2 c. beef broth
2. c. tomato sauce
½ tsp. oregano

Enchiladas:
10-12 whole wheat tortillas
3 chicken breasts, cooked and shredded ahead of time
1 can refried beans
3 c cooked white rice, cooked with 1 tsp cumin and 1 tsp chicken bouillon added to the water
shredded cheddar cheese

Cook the sauce as directed, then simmer for 15 min over low heat stirring occasionally.
Stir in some of the enchilada sauce to the chicken. Take a tortilla and layer it with beans, chicken,  and rice. To get the amounts right, I will lay out all my tortillas and then put on ingredients assembly line style.  These are thick enchiladas, so be prepared.  Spray the bottom of a 9x13 pan and one 9x9 pan and cover the bottom with sauce, around 1/2 c and 1/4 c respectively.  Then add the rolled up enchiladas.   Cover the enchiladas with the sauce then top with cheddar cheese. Bake at 350 degrees for 30 minutes.  You can serve with sour cream, tomatoes, and shredded lettuce on top if you want.