Firecracker Enchiladas Liz Pearson   From Every Day with Rachael Ray August 2007 SIX SERVINGS Prep Time: 25 min Cook Time: 25 min 3 tablespoons vegetable oil 1 large onion, finely chopped 3 tablespoons flour One 29-ounce can tomato sauce 1 tablespoon chili powder 2 1/2 teaspoons ground cumin 1 1/2 teaspoons salt One 2-pound rotisserie chicken, meat shredded 1 pound muenster cheese, grated 3 chipotle chiles in adobo sauce, seeded and finely chopped Twelve 6-inch corn tortillas 1. In a medium saucepan, heat the oil over medium-high heat. Add two-thirds of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to a boil. Simmer for 5 minutes; set aside. 2. Preheat the broiler. In a large bowl, mix the chicken, two-thirds of the cheese and the chiles. 3. Spread 1 cup of the enchilada sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling. Top with the remaining onion, sauce and cheese; broil until golden, 5 to 7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.

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