Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 1 medium onion, finely diced (or onion powder for picky kids); 2 garlic cloves, minced; 2 tablespoons vegetable oil; 1 1/2 cups chicken broth; 1 tablespoon chili powder; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon salt; 8 ounces tomato sauce; 6 inches tortillas (approx. 12 or can can use bigger but makes less); 3 cups cooked and shredded chicken; 1 cup shredded cheese (mexican or favorite cheese); sour cream (optional)

13 ingredients

6 steps

Ingredients

1 medium onion, finely diced (or onion powder for picky kids)
2 garlic cloves, minced
2 tablespoons vegetable oil
1 1/2 cups chicken broth
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
8 ounces tomato sauce
6 inches tortillas (approx. 12 or can can use bigger but makes less)
3 cups cooked and shredded chicken
1 cup shredded cheese (mexican or favorite cheese)
sour cream (optional)

Directions

1

I cooked cubed chicken in a little oil and season salt to taste. once cooked i cool and shred. while cooling. heat veg. oil and saute onion and garlic to soften.
2

Stir in broth, spices, and tomato sauce. Simmer 10 minutes.
3

Dip each tortilla into sauce to coat both sides and soften. place shredded chicken (fill to your liking), some shredded cheese and drizzle a little enchilada sauce onto it.
4

Roll tortilla around filling tight. Place in 9 x 13 inch pan. do until all filled.
5

pour remaining sauce on top. Top with more shredded cheese.
6

Bake at 350 degrees uncovered for 10 min to melt cheese. I serve with sour cream, salsa and sides of mexican rice and refried beans.