Tasty, tasty enchiladas

Yay I made something unusually tasty today! I was thinking of something semi-summery to make for dinner last night, and came up with chicken enchiladas. I realized, though, that I really didn't want to use canned enchilada sauce since it doesn't, um, have any flavor. So I made my own! And I had chicken on hand, and so made chicken enchiladas. Glory ensued.
The enchilada sauce is a recipe I (shamefully) took from Emeril Lagasse, damn him. Here we go:

Enchilada Sauce

3 Tbsp. vegetable (or olive, I used olive) oil
1 Tbsp. flour
1/4 cup chili powder
2 cups chicken stock
10 oz. tomato paste (or use 12 oz., and add a little extra stock)
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. salt

Heat oil in a medium saucepan, and add flour. Stir with a wooden spoon and cook for one minute, until there are no lumps of flour left. Then add the chili powder, and stir for 30 seconds. Add stock, paste, and the other spices; bring to a boil. Reduce heat to low and simmer, stirring occasionally, for around 15 minutes. The sauce will be velvety and smooth. Taste, and adjust seasonings to your preferences. Enjoy! It's SO much better than the canned kind.

Chicken enchiladas

1 Tbsp. olive oil
1 lb. boneless, skinless thin-sliced chicken breast, diced
1/2 medium or large green bell pepper, diced
1/2 large vidalia onion, diced
1 tsp. garlic powder
1 1/2 tsp. salt
1 tsp. cumin
1 cup frozen corn
1 Tbsp. cilantro
12 taco size corn tortillas
1 batch Enchilada sauce
1 cup shredded mild or sharp cheddar cheese
Nonstick cooking spray

Heat olive oil in a 12-inch pan over medium-high heat. Add chicken, onion and green pepper and add garlic, salt, and cumin. Saute until the chicken is cooked, then add the corn. Cook until corn is unfrozen and not watery anymore. Take off the heat, and stir in cilantro until thoroughly blended in mixture. Spray a 9x13in pan with cooking spray, and then ladle a cup of enchilada sauce into the bottom of the pan. Heat the 12 tortillas in the microwave for about 45 seconds, to make them more pliable. Turn on the broiler in your oven, and adjust the oven rack to second-highest position. To assemble the casserole, take one tortilla and fill with around 1/3 cup of filling. Roll up, and place, seam side down, in the pan. Repeat with the 11 other tortillas, filling the casserole as you go.
Top with the rest of the enchilada sauce, and spread evenly over the enchiladas. Top with cheese, and broil for 2-3 minutes, until cheese is melted and slightly browned. Enjoy!

Serves 4.

Enjoy! Peter and I loved this!