Easy Chicken Enchiladas

• 2 large fresh tomatoes, chopped
• 5 tablespoons chili powder
• 14 cup vegetable oil
• 12 teaspoon cumin
• 12 teaspoon ground oregano
• 12 teaspoon ground marjoram
• 1 cup beef broth
• salt
• 34 cup heavy cream
• 12 corn tortillas
• 3 12 cups cooked chicken, shredded
• 2 cups monterey jack cheese, shredded (or more if you like alot of cheese, which I do)
• sour cream
• shredded lettuce
• finely chopped onion
• salsa

1. Mix together the first 9 ingredients in a blender and blend until smooth.
2. Place mixture into a large saucepan and simmer for 15 minutes.
3. Add the heavy cream and stir just until blended.
4. While sauce is simmering fry corn tortillas in a small amount of oil until soft (just a few seconds on each side) and drain on paper towels.
5. Place some shredded chicken down the center of each tortilla and roll up.
6. Lightly spray a 13x9 baking dish with vegetable spray and place prepared tortillas in prepared pan, seam-side down.
7. Pour prepared sauce over enchiladas and sprinkle generously with the cheese.
8. Bake in preheated 350 degree oven for approximately 15 minutes or until cheese is melted and enchiladas are heated through.
9. If desired, serve on plates of shredded lettuce.
10. Top with a dollop of sour cream and sprinkle with some chopped onion.
11. Top with salsa.

tomatoes, chili powder, vegetable oil, cumin, ground oregano, ground marjoram, beef broth, salt, heavy cream, corn tortillas, chicken, cheese, sour cream, shredded lettuce, onion, salsa

Taken from www.food.com/recipe/easy-chicken-enchiladas-46442 (may not work)