For each 24 enchiladas

Chipotle Enchilada Sauce
Vegetable oil 1/2 cup
Flour 3/4 cup
Chili powder dried 1/4 cup
Sugar white 2 tbsps
Garlic granulated 1/2 tbsp
Chipotle seasoning dried 1/2 tsp
Oregano dried 1/2 tsp
Cumin ground 1/2 tsp
Kosher salt 1/2 tsp
Chicken broth commercially prepared 5 cups
Tomato sauce canned 2 cups
Heat oil in saucepot; whisk in flour and cook over medium-low heat for 2 to 3 minutes.

Add seasoning and whisk to blend.

Slowly whisk in broth and tomato sauce; simmer over medium-low heat for 10 minutes or until sauce has thickened. Cover and chill to hold.

Chicken Enchilada Filling
Monterey Jack cheese shredded 1-3/4 lbs
Roasted green chiles chopped drained 6 oz
Green onions fresh minced 6 oz
Cumin ground 1 tbsp
Chipotle seasoning dried 1 tbsp
Combine in large bowl with
2 cups enchilada sauce and thawed chicken. Mix thoroughly.

6" White Corn Tortillas (6 oz/10) 24

To assemble enchiladas: Place 3½ ounces chicken filling down center of each tortilla. Roll closed and place seam side down on sheet pan lined with baking paper. Cover and chill below 40°F to hold.

Topping before baking
Monterey Jack cheese shredded 12 oz
To assemble single serving: Arrange 2 enchiladas in microwaveable container; pour ½ cup enchilada sauce over center of enchiladas and top with 1 ounce cheese.

Heat in microwave for 60 to 90 seconds or in oven at 350until internal temperature of chicken reaches 140°F for 15 seconds.

Iceberg lettuce fresh shredded 6 oz
Radish slices fresh 36
Cilantro sprigs fresh 12
Garnish each serving with ½ ounce lettuce, 3 radish slices, and 1 cilantro sprig.