Chicken Enchiladas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons vegetable oil
• 1 1/2 cups chicken broth
• 1 -2 tablespoon chili powder
• 1 teaspoon dried oregano leaves
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 (8 ounce) can tomato sauce
• 12 6-inch corn tortillas
• 3 cups shredded cooked chicken
• 1 cup shredded monterey jack cheese or 1 cup sharp cheddar cheese
• sour cream

Recipe

• 1 cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender.
• 2 stir in broth, chili powder, oregano, cumin, salt and tomato sauce.
• 3 heat to boiling; reduce heat, simmer uncovered 10 minutes.
• 4 dip each tortilla into sauce to coat both sides.
• 5 spoon 1/4 cup of the chicken onto each tortilla; roll tortilla around chicken.
• 6 place seam sides down in an ungreased rectangular baking dish, 13x9x2 inches.
• 7 pour remaining sauce over enchiladas; sprinkle with cheese.
• 8 cook uncovered in 350° oven until cheese is melted, 10-12 minutes.
• 9 serve with sour cream and, if desired, shredded lettuce.
• 10 do-ahead note: after placing enchiladas in baking dish, sprinkle with cheese (do not pour remaining sauce over enchiladas); cover and refrigerate no longer than 24 hours.
• 11 to serve, pour remaining sauce over enchiladas; cook uncovered in 350° oven until hot and bubbly 20-30 minutes.