Directions:

1. Melt 2 tablespoons of butter in small sauce pan on medium-high heat
2. When melted, whisk in 2 tablespoons flour, will become frothy
3. Slowly add 1 cup milk, while continuing to whisk
4. Don’t stop now, keep stirring until it heats and becomes thickened
5. Remove from heat

1. Using a griddle or frying pan, brown the tortillas in the Extravagonzo Roasted Garlic Oil on medium to medium-high heat
2. Use just enough oil to wet the tortillas on each side till they get a few brown spots; if you let them cook too long they will be too stiff
3. Add the Extravagonzo Red Chili culinary oil to the shredded chicken and turn to coat
4. Mix the cilantro and green chilies to the white sauce
5. Take a regular large spoon (known as a tablespoon) and spread one spoonful of the white sauce onto the center of the tortilla, layer with the chicken next, then the cheese (only use half), and top with a spoonful of the enchilada sauce
6. Roll up and place in pan
7. I used an 8×10 and roll them in the pan so I don’t lose anything.
8. When finished, you should have about half the white sauce, enchilada sauce, and cheese left
9. Top the enchiladas with the rest of the cheese
10. Spoon the white sauce on top
11. Pour the remaining enchilada sauce over it
12. Make sure that the tops of the enchiladas are moistened so they don’t burn
13. Bake at 350 for about 30 minutes