Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 1/2 c. chopped onion; 2 cloves garlic, chopped; 2 Tbsp. vegetable oil; 1 1/2 c. chicken broth; 1 to 2 Tbsp. chili powder; 1 tsp. dry oregano leaves; 1 tsp. ground cumin; 1 tsp. salt; 1 (8 oz.) can tomato sauce; 12 (6-inch) corn tortillas; 3 c. shredded cooked chicken; 1 c. Monterey Jack or sharp Cheddar cheese

12 ingredients

8 steps

Ingredients

1/2 c. chopped onion
2 cloves garlic, chopped
2 Tbsp. vegetable oil
1 1/2 c. chicken broth
1 to 2 Tbsp. chili powder
1 tsp. dry oregano leaves
1 tsp. ground cumin
1 tsp. salt
1 (8 oz.) can tomato sauce
12 (6-inch) corn tortillas
3 c. shredded cooked chicken
1 c. Monterey Jack or sharp Cheddar cheese

Directions

1

Cook and stir onion and garlic in oil in 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 for 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 ungreased, rectangular baking dish, 13 x 9 x 2-inches.
7

Pour remaining sauce over enchiladas; sprinkle with cheese.
8

Cook uncovered in 350° oven until cheese is melted, 10 to 12 minutes.