Ingredients
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1 medium onion, chopped
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2 cloves garlic, chopped
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2 tablespoons vegetable oil
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1 1/2 cups chicken broth
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1 -2 tablespoon chili powder
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1 teaspoon dried oregano leaves
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1 teaspoon ground cumin
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1 teaspoon salt
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1 (8 ounce) can tomato sauce
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12 6-inch corn tortillas
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3 cups shredded cooked chicken
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1 cup shredded monterey jack cheese or 1 cup sharp cheddar cheese
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sour cream
Instructions
- Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender.
- Stir in broth, chili powder, oregano, cumin, salt and tomato sauce.
- Heat to boiling; reduce heat, simmer uncovered 10 minutes.
- Dip each tortilla into sauce to coat both sides.
- Spoon 1/4 cup of the chicken onto each tortilla; roll tortilla around chicken.
- Place seam sides down in an ungreased rectangular baking dish, 13x9x2 inches.
- Pour remaining sauce over enchiladas; sprinkle with cheese.
- Cook uncovered in 350° oven until cheese is melted, 10-12 minutes.
- Serve with sour cream and, if desired, shredded lettuce.
- 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.
- To serve, pour remaining sauce over enchiladas; cook uncovered in 350° oven until hot and bubbly 20-30 minutes.