Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 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

13 ingredients

11 steps

Ingredients

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

Directions

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.