Chicken Enchiladas

• 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

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 350u0b0 oven until cheese is melted, 10 to 12 minutes.

onion, garlic, vegetable oil, chicken broth, chili powder, oregano, ground cumin, salt, tomato sauce, corn tortillas, chicken, monterey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=674871 (may not work)