Chicken Enchiladas

• medium onion, chopped↗1
• cloves garlic, chopped↗2
• vegetable oil↗2 tablespoons
• chicken broth↗1 1⁄2 cups
• chili powder↗1 -2 tablespoon
• dried oregano leaves↗1 teaspoon
• ground cumin↗1 teaspoon
• salt↗1 teaspoon
• (8 ounce) can tomato sauce↗1
• 6-inch corn tortillas↗12
• cups shredded cooked chicken3 cups
• cup shredded monterey jack cheese or 1 cup sharp cheddar cheese1 cup
• sour cream↗

Step-by-step instructions

1. 1

   Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender.

2. 2

   Stir in broth, chili powder, oregano, cumin, salt and tomato sauce.

3. 3

   Heat to boiling; reduce heat, simmer uncovered 10 minutes.

4. 4

   Dip each tortilla into sauce to coat both sides.

5. 5

   Spoon 1/4 cup of the chicken onto each tortilla; roll tortilla around chicken.

6. 6

   Place seam sides down in an ungreased rectangular baking dish, 13x9x2 inches.

7. 7

   Pour remaining sauce over enchiladas; sprinkle with cheese.

8. 8

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

9. 9

   Serve with sour cream and, if desired, shredded lettuce.

10. 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. 11

    To serve, pour remaining sauce over enchiladas; cook uncovered in 350° oven until hot and bubbly 20-30 minutes.