Enchiladas Ole

Ingredients

• 16 ounce canned tomatoes crushed canned
• 2 cups chicken broth canned divided
• 0.3 cup chili powder 
• 4 cups chicken breast shredded cooked
• 12 6-inch corn tortillas ()
• 2 tablespoons cornstarch 
• 8 ounce carton cream sour
• 2 cloves garlic 
• 2 cloves garlic minced
• 0.5 cup green onions chopped
• 1  jalapeno seeded chopped
• 6 ounces monterrey jack cheese shredded
• 1.5 cups onion divided coarsely chopped
• 1 teaspoon oregano dried whole
• 0.1 teaspoon pepper freshly ground
• 0.3 teaspoon salt 
• 3.8 cups vegetable oil divided
• 1 cup whipping cream 

Equipment

• food processor
• frying pan
• paper towels
• oven
• baking pan

Directions

1. Position blade in food processor, and add 1/2 cup onion and next 3 ingredients; process.
2. Saute chili powder and oregano in 2 tablespoons oil in a skillet 3 minutes.
3. Add tomato mixture; simmer 5 minutes.
4. Combine cornstarch and 2 tablespoons broth.
5. Add remaining broth and cream to tomato mixture; cook 2 minutes.
6. Add cornstarch mixture; cook until thickened. Stir in salt and pepper.
7. Saute remaining 1 cup onion and minced garlic in 2 tablespoons hot oil in a skillet over medium-high heat until tender.
8. Add chicken; cook until lightly browned. Stir in 1 cup tomato mixture.
9. Pour 3 1/2 cups oil into a skillet. Fry tortillas, one at a time, over medium-high heat 8 seconds on each side.
10. Drain on paper towels.
11. Brush one side with tomato mixture. Spoon about 1/4 cup chicken mixture down center.
12. Roll tortilla; place, seam side down, in a greased 13- x 9- x 2-inch baking dish. Repeat with remaining tortillas.
13. Pour remaining tomato mixture over tortillas; sprinkle with cheese.
14. Bake, uncovered, at 375 for 15 minutes. Top with sour cream and green onions.