Chicken Enchiladas

Directions

1. 1
   Saute onion and garlic in a large frying pan in 1 to 2 teaspoons oil.
2. 2
   Add chicken, tomatoes, chili powder, cumin and water.
3. 3
   Heat to boiling (may need more liquid).
4. 4
   Dip tortillas in hot vegetable oil, not smoking, but enough to sizzle.
5. 5
   To save calories, dip in hot broth.
6. 6
   Scoop 1 to 2 tablespoons of mixture into each tortilla.
7. 7
   Roll and place in a shallow baking dish.
8. 8
   Top with sour cream and Monterey Jack cheese.
9. 9
   Bake until cheese melts.
10. 10
    Serve with salad and fried rice.