These enchiladas are a staple in my kitchen. I use my leftover turkey from the holidays to make these. However one can easily substitute cooked chicken. Adding chopped almonds adds a nice crunch. For the salsa use whatever you have in the fridge. —Sunnycovechef
Mix the first 6 ingredients in a bowl to make the filling.
Use sour cream, sliced avocado, salsa and cilantro for garnish
Enchilada sauce and assembling the enchiladas
To make the sauce heat oil, add flour stirring for a minute until smooth. Add chili powder and cumin and cook for about a minute. Add tomato paste and oregano, stir to combine. Add chicken stock and bring to a boil, add the sugar and garlic salt. Reduce heat and simmer the sauce for 15 minutes . Add salt and adjust for seasoning .
To assemble the enchiladas spray a pan with cooking oil. Dip tortillas in hot sauce, put a strip of filling across each tortilla , and roll tightly. Put some sauce on the bottom of the dish. Place the enchiladas side by side in pan, pour sauce over the enchiladas
Drizzle the enchiladas with ½ cup of salsa of your choice , sprinkle 1 cup of shredded cheese over everything . Cover the pan with foil and bake at 350º for about 25 minute, remove foil and bake for an additional 10 minutes until the sauce starts to bubble and the cheese is melted.
Garnish the enchiladas with some avocado, sour cream, salsa and some cilantro.